Chicken and Potato Chowder
- Yield: 8 1x
Ingredients
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- 1/4 cup butter
- 1/2 cup onion, diced
- 1 cup carrots, diced
- 2 cups celery stalks, diced
- 1 tsp dried thyme
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups milk (more as needed)
- 2 cups russet potatoes, peeled & cubed
- 2 cups diced cooked chicken breast
- 1 1/2 cups shredded cheese (cheddar, comte)
- salt & pepper
- 2 tbsp freshly chopped parsley
- 1 leek (optional)
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery (and leek, if using). 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 20-30 minutes (depending on how large the potatoes are).
- 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.