Cheesy Chicken & Potato Chowder

Mikekey K

By
@Mikekey

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


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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

Directions Step-By-Step

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

About this Recipe

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