Potato Chowder
Excellent for sending out to the field in a soup thermos - will keep their belly's full!
INGREDIENTS
| 1/4 cup butter | |
| 1 onion diced | |
| 3 carrots diced | |
| 2 celery stalks diced | |
| 1 tsp dried thyme | |
| 1/4 cup flour | |
| 3 cups chicken broth | |
| 2 cups milk or more as needed | |
| 2 russet potatoes cubed | |
| 2 cups cooked chicken breast diced | |
| 1 1/2 cups shredded cheddar cheese | |
| Salt and pepper to taste | |
| 2 tbsp chopped fresh parsley | |
INSTRUCTIONS
- 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.
RECIPE CREDIT Damn Delicious
