Ingredients
- 1/4 cup unsalted butter
- 1 small yellow onion (peeled and diced)
- 1 clove garlic, minced
- 9 ounces carrots (3 carrots peeled and shredded or diced)
- 2 stalks celery (diced)
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 12 ounces potatoes (2 medium red potatoes, cut into 1-inch cubes)
- 250 grams cooked chicken (2 cups diced, breast or thigh meat)
- 1 1/2 cups shredded cheddar cheese (sharp, I used white cheddar)
- Salt and pepper, to taste
- 2 tablespoons fresh chopped parsley
How to Make
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Step 1: Melt butter in a Dutch oven over medium heat. Add onion, garlic, carrots and celery. Cook, stirring occasionally, until tender.
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Step 2: Stir in thyme.
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Step 3: Whisk in flour and cook until lightly browned, about 1 minute.
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Step 4: Gradually stir in broth and milk and cook until slightly thickened. Stir in potatoes and bring to a boil.
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Step 5: Reduce heat and simmer until potatoes are tender, about 15 minutes.
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Step 6: Stir in chicken. Add cheese a bit at a time and stir until melted and smooth. Season with salt and pepper.
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Step 7: If chowder is too thick, and more milk as needed to thin.
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Step 8: Ladle into bowls and garnish with chopped parsley.
We hope you enjoy this recipe!
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