Chicken and Potato Chowder
User Reviews
5.0
183 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Course
Main Course, Soup
Chicken and Potato Chowder
Report
Just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!
Share:
Ingredients
- ¼ cup unsalted butter
- 1 onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 1 teaspoon dried thyme
- ¼ 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 ½ cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley leaves
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.
Genuine Reviews
User Reviews
Overall Rating
5.0
183 reviews
Excellent
Other Recipes
You'll Also Love
