What you need:
- 1/4 cup unsalted butter
- 1 onion, diced
- 3 carrots, peeled and sliced thinly
- 2 stalks celery, diced
- 1 tsp. dried thyme
- 1/4 cup all purpose flour
- 3 cups chicken broth
- 2 cups milk (or more, if you need it)
- 2 large russet potatoes, cubed
- 2 cups chicken breast, cooked and cubed
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- A few tablespoons of fresh parsley, chopped, for garnish
Directions:
- Melt the butter in a large stockpot over medium heat. Then add onion, carrot, and celery. Cook for 3 to 4 minutes, stirring every so often.
- Add thyme and cook for about 1 minute - until fragrant.
- Whisk in flour and cook for 1 minute until light brown in color.
- Slowly whisk in chicken broth and milk. Cook for about 1 to 2 minutes, whisking constantly.
- Add potatoes and bring to a boil. Reduce heat and simmer for about 12 to 15 minutes. Check potatoes with a fork to see if they are tender.
- Once potatoes are fork tender, add cheese a little at a time, stirring until "broth" is smooth each time. Add chicken and then cook for an additional 1 to 2 minutes.
- Season with salt and pepper.
- Serve garnished with parsley.
- If chowder is too thick, add a little milk until you get the desired consistency.
Recipe from Damn Delicious