Created by Mikekey on January 2, 2016
Step 1: Melt butter in a Dutch oven over medium heat. Add onion, garlic, carrots and celery. Cook, stirring occasionally, until tender.
Step 2: Stir in thyme.
Step 3: Whisk in flour and cook until lightly browned, about 1 minute.
Step 4: Gradually stir in broth and milk and cook until slightly thickened. Stir in potatoes and bring to a boil.
Step 5: Reduce heat and simmer until potatoes are tender, about 15 minutes.
Step 6: Stir in chicken. Add cheese a bit at a time and stir until melted and smooth. Season with salt and pepper.
Step 7: If chowder is too thick, and more milk as needed to thin.
Step 8: Ladle into bowls and garnish with chopped parsley.