Recipe from Damn Delicious here
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
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 (optional)
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.
Variations
-I used 1 1/2 cups of 2% milk and 1/2 a cup of cream because I wanted it creamier. I found the consistency perfect.
-I also added a bit more cheese instead of parsley.
-I used a rotisserie chicken to save some time
This soup was amazing, and it made six big servings.
bon appetit
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