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Chicken Chowder

2 tablespoons olive oil
1 cup diced onion
1 cup diced celery
8 to 12 ounces diced chicken apple sausage
1 cup apple cider
2 1/2 cups chicken broth
1 cup diced carrot
2 cups diced potato
1 cup diced cooked chicken
1 cup corn kernels
2 1/2 cups milk
1/2 cup all-purpose flour
2 cups shredded sharp Cheddar cheese
1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
Salt and pepper, to taste


Heat olive oil in a large saucepan or Dutch oven; add chopped onion, celery, and diced sausage. Cook over medium heat, stirring, until onion and celery are wilted and sausage is lightly browned. Add the juice, chicken broth, carrots, and potatoes. Bring to a boil over high heat. Reduce heat to medium-low and cover; simmer for 30 minutes, or until vegetables are tender. Add the corn and chicken.

In a medium bowl, whisk 1 cup of the milk with the 1/2 cup of flour. Stir into the pot with the remaining 1 1/2 cups of milk. Cook, stirring, until thickened. Stir in cheese until melted and the chowder is hot. Add parsley and salt and pepper, to taste.
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