This thick, delicious chowder is perfect on a cold day.
4 boneless, skinless chicken breasts
Put the breasts in a large pot of boiling water to which you've added a tablespoon of Better Than Bouillion and some dried onion. Boil until the chicken is cooked through. Remove the chicken and let cool, then cut into chunks.
In the broth from cooking the chicken put:
1 quart chicken stock
1 large onion, diced
1 cup diced celery
1 1/2 cups diced carrots
3 cups diced potatoes
Cook until the vegetables are soft. In a saucepan, make a roux:
Melt 1 cube (1/2 cup) butter. Whisk in 1 cup of flour. Cook the butter and flour for a few minutes, whisking with a whisk. Then add 1 can evaporated milk. It will be thick. Whisk and cook a bit. Add the roux to the pot. Stir and stir until well blended and the soup thickens. You may need to add some milk to get the consistency you want. Add plenty of salt and pepper.