Cheesy Chicken Chowder


I have a similar recipe which I could not find, so I tried this version and it was delicious.


1 TBS olive oil

2 cups diced potatoes (red are my favorite and I don’t bother to peel them)

1 cup diced carrots

1 cup diced celery

1/2 cup diced onion

3 cups chicken broth

1/4 cup butter

1/3 cup flour

2 cups milk

8 oz. sharp cheddar, shredded

2 cups cooked, diced chicken (I used rotisserie from my grocery store)

1 TBS Worcestershire sauce

1 tsp. salt

pepper to taste


  1. In a 4-quart saucepan, heat oil and saute onion until translucent.  Add the potatoes, carrots, celery, and broth.  Bring to a boil.  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 cheese sauce to soup.  Add Worcestershire, salt and pepper to taste.  Heated through and serve.

Salmon over Cucumber Salad


This recipe is going to be sketchy because I can’t find the web site with the original recipe (which I switched up a bit) to remind me of everything I did.  I do want to post the general idea, though, so I can remember next summer and prepare this dish again.  I made this during our last hot week of summer and it hit the spot perfectly.  A seasoned, grilled piece of salmon was placed on top of cucumbers tossed in tzatziki sauce over greens and sprinkled with feta.  The original recipe had more of an East Indian flair, which I tried and enjoyed, but I prefer this Greek version.

Salmon over Cucumber Salad

Season and grill salmon to your liking.

Early in the day, prepare tzatziki sauce.  My favorite recipe is here: Anghelika’s Tsatsiki sauce

Peel and slice one or two cucumbers into matchsticks and toss with tzatziki.  Scoop dressed cucumbers onto bed of favorite greens.  Sprinkle with feta cheese, if desired, and top with salmon.