Chicken Chowder

Submitted by Jean Bradley

1 large chicken (3 lb. fryer)
1 quart chicken broth
1 chicken bullion cubes
1 cup finely chopped celery
1 cup finely chopped onion
1 cup grated carrot
4 cups diced potatoes
1/2 tsp. sugar
1 1/2 tsp salt
dash pepper
1 tsp. Accent (optional)

Sauce:
1 cup margarine
1 cup flour
1 quart milk

Cover chicken with 4 quarts of water and simmer until done. Remove meat from bones, set aside.

To 1 quart of the broth add bullion cube, celery, onion, carrot and potatoes. Simmer vegetables until done, about 20 minutes.

Sauce: Melt margarine on low heat and then add flour and stir constantly until mixture bubbles. Add the milk and then stir on medium heat constantly until mixture thickens. Pour into undrained vegetables.

Add sugar, salt, pepper and Accent. Mix all chicken broth and meat with vegetables and simmer 10 minutes.

Serve and enjoy!

Serves 15-20