Recipe of the Week: Jessica's Chicken Chowder

This is recipe I came up with today while using what ever we had on hand in our apartment. It is the combination of a white chicken chili recipe (http://www.karenceliafox.com/ Eating/recipe_whitechili.htm) and a chicken chowder recipe.

2 large onions

1/2 cup unsalted butter

2/3 cup flour

1/2 tsp sugar

1 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

2 cups milk

2 cups chicken broth

2 cups canned corn

2 cups canned carrots

(or what ever vegetable you want)

1/2 cup water

5 chicken tenders

(grilled and diced)

1/2 cup Monterey Jack cheese

(finely shredded)

1 tsp Tabasco Sauce

Mince the onions and then put them in a pan with a little oil. Cook until all the onions are translucent. In a large pot, melt 1/2 cup of butter over low heat and whisk in the flour. Cook the roux, whisking constantly, for three minutes. Stir in the onions and gradually add the broth and milk, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally until it thickens. Stir in, Tabasco, sugar, salt, pepper and garlic powder. Add water, vegetables, chicken and cheese and cook over medium-low heat for 15 minutes stirring occasionally.