Chicken and Potato Chowder

• Meat

  • 2 cups Chicken breast, cooked

• Produce

  • 3 Carrots
  • 2 stalks Celery
  • 1 Onion
  • 2 tbsp Parsley, fresh leaves
  • 2 Russet potatoes
  • 1 tsp Thyme, dried

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 1/2 cups Cheddar cheese, sharp
  • 2 cups Milk

Found on damndelicious.net

Description

Ingredients

• 1/4 cup unsalted butter
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk, or more, as needed
• 2 russet potatoes, peeled and cubed
• 2 cups diced cooked chicken breast
• 1 1/2 cups shredded sharp cheddar cheese
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

• Melt butter in a large stockpot or Dutch oven over medium heat. 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 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 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, if desired.