Chicken and Potato Chowder

Recipe From: Chelsea Chapman

I just made this yesterday and James and I loved it. I put frozen chicken in the crockpot in the morning, and by the afternoon it was done and I added it to the soup mixture. It was shredded chicken not diced and it worked great. I used 1% milk, and diced the carrots and celery into very small pieces. I diced the potatoes into small chunks. 

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.