Cheesy Chicken & Potato Chowder

Mikekey *

By
@Mikekey

A hearty chicken soup. Serve with soda bread or a crusty French bread.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

1/4 c
unsalted butter
1 small
yellow onion, peeled and diced
1 clove
garlic, minced
3
carrots, peeled and shredded (or diced)
2 stalk(s)
celery, diced
1 tsp
dried thyme
1/4 c
all purpose flour
3 c
chicken broth
2 c
milk
2 medium
red potatoes, cut into 1-inch cubes
2 c
cooked chicken, breast or thigh, diced
1 1/2 c
shredded cheddar cheese (sharper the better)
salt and pepper, to taste
2 Tbsp
fresh chopped parsley

Step-By-Step

1Melt butter in a Dutch oven over medium heat. Add onion, garlic, carrots and celery. Cook, stirring occasionally, until tender. Stir in thyme.
2Whisk in flour and cook until lightly browned, about 1 minute.
3Gradually stir in broth and milk and cook until slightly thickened. Stir in potatoes and bring to a boil.
4Reduce heat and simmer until potatoes are tender, about 15 minutes.
5Stir in chicken. Add cheese a bit at a time and stir until melted and smooth. Season with salt and pepper.
6If chowder is too thick, and more milk as needed to thin.
7Ladle into bowls and garnish with chopped parsley.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Chicken
Regional Style: American