So warm and comforting, this Chicken and Potato Chowder is easy to do and delicious to eat!
Ingredients
1/4 cup unsalted butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 tsp. dried thyme
1/4 cup all-purpose flour
4 cups chicken broth (make your own)
2 cups milk, or more, as needed
2 cups frozen, cubed potatoes or 2 russet potatoes, peeled and diced
2 cups diced cooked chicken
1 1/2 cups shredded sharp cheddar cheese
salt and freshly ground black pepper, to taste
2 tbls. chopped fresh parsley leaves
Method
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
Enjoy,
Mary