Cheesy Chicken & Potato Chowder
January 02, 2016
"A hearty chicken soup. Serve with soda bread or a crusty French bread."
- Serving Size: 1 (607.6 g)
- Calories 488.9
- Total Fat - 25.3 g
- Saturated Fat - 14.9 g
- Cholesterol - 217.7 mg
- Sodium - 1253.7 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 4.8 g
- Sugars - 11.7 g
- Protein - 30.8 g
- Calcium - 591.9 mg
- Iron - 3.2 mg
- Vitamin C - 19.1 mg
- Thiamin - 0.2 mg
Melt butter in a Dutch oven over medium heat. Add onion, garlic, carrots and celery. Cook, stirring occasionally, until tender.
Stir in thyme.
Whisk in flour and cook until lightly browned, about 1 minute.
Gradually stir in broth and milk and cook until slightly thickened. Stir in potatoes and bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15 minutes.
Stir in chicken. Add cheese a bit at a time and stir until melted and smooth. Season with salt and pepper.
If chowder is too thick, and more milk as needed to thin.
Ladle into bowls and garnish with chopped parsley.
Tips & Variations
No special items needed.