Sunday, December 7, 2014

Chicken and Potato Chowder

1/4 c. butter
1 small onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 tsp. thyme
1/4 c. flour
3 c. chicken broth
2 c. milk, or more as needed
2 russet potatoes, peeled and cubed
2 c. diced cooked chicken breast
1 1/2 c. shredded sharp cheddar cheese
salt and pepper
2 T. chopped fresh parsley

Melt butter in large stockpot or Dutch oven over medium hear.  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 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 and extra cheese, if desired.

Compliments of

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