Cheesy Chicken & Potato Chowder
Author: Shelby
Recipe type: Soup
Ingredients
- ¼ cup of butter
- ½ onion, diced
- 3 carrots peeled and diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- ¼ cup flour
- 3 cups chicken broth
- 2 cups milk
- 2 large potatoes, peeled and cubed
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- Parsley for topping, optional
Instructions
- Melt butter in large stockpot over medium heat. Add onion, carrots and celery and cook stirring occasionally until tender, about 3-4 minutes. Stir in thyme, stir until fragrant
- Continuously Whisk in flour until lightly browned. Gradually whisk in chicken broth and milk and cook whisking constantly until slightly thickened (about 2 minutes) Stir in potatoes
- Bring to a boil and reduce heat to a simmer. Continue simmering until potatoes are cooked. (10-12 minutes) Sir in chicken and cheese a little at a time until smooth. Season with salt and pepper to taste.
- If chowder is too thick add additional milk until desired consistency.
- Serve immediately
