Smoked Chicken and Cheese Chowder
28 Jul 2019

Smoked Chicken and Cheese Chowder

28 Jul 2019

It’s strangely hard for me to find turkey ham of late. Chicken toast is everywhere, but turkey… not so much. I went to the usual places like B.I.G. and Cold Storage near my house and they are always out of stock. So I reached out to Merv, whom I can always count on for bulk supplies of stuff. Merv definitely delivered; a 3-kg loaf of smoked turkey roll. Now I have enough to add to easily 10 different recipes, and then some. Haha!

I also had a block of Velveeta cheese waiting to be used. I originally intended to make enchiladas with it, but that just didn’t happen so here we are. In the end I used the turkey ham and Velveeta for this interesting looking chowder recipe I found on Taste of Home.

This turned out pretty okay. In place of saltines (where do you even find them in Malaysia?) I served this with Jacob’s cream crackers. I only had regular Cheddar instead of sharp, which made the chowder less interesting I think. I also had low-fat milk instead of my usual full cream, and I wonder if I should’ve added a chicken stock cube for extra flavor.

Overall not bad for a first try, but most definitely a recipe I need to modify to suit my own preference.

Smoked Chicken and Cheese Chowder


  • 700 grams potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 3 tablespoons plain flour
  • 800 ml full cream milk
  • 113 grams (about 1 cup) Velveeta or any process cheese, cubed
  • 1/2 cup shredded sharp cheddar cheese
  • 250 grams smoked chicken breast OR smoked turkey ham, cut into 1/2-inch cubes
  • Minced green onions and coarsely ground black pepper (optional)
  • Salt to taste


In a large saucepan, add the potatoes and baking soda.

Add enough water to cover the potatoes, about 1 liter.

Transfer to the stovetop over high heat, and bring to a boil. Reduce heat to medium and cook, uncovered, until potatoes are tender, 6 to 8 minutes.

Reserve 1/2 cup of the potato water.

Drain the potatoes in a colander and set aside.

In the same pan over medium heat, heat the butter.

Add the onions and cook, stirring, until onions are soft, 2 to 4 minutes.

Sprinkle in flour and stir until blended. Cook, stirring, 2 minutes.

Gradually stir in the milk and reserved potato water.

Bring to a simmer and cook, stirring constantly, until mixture is thickened, 1 to 2 minutes.

Stir in the cheeses until melted.

Stir in the turkey and potatoes and cook, until heated through.

If desired, sprinkle with green onions and pepper. Adjust seasoning with salt to taste.

Ladle out into bowls and serve, topped with cracker pieces.

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