I like to serve this hearty chowder as a meal with garlic bread and a salad. It's a wonderful dish to prepare for any occasion. The rich, mild flavor and the tender chicken and vegetables appeal even to children and picky eaters.

Ingredients

• 3 cups chicken broth
• 2 cups diced peeled potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 2 cups diced cooked chicken

Directions

1. In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.
2. Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.