Chicken & Potato Chowder

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:

    1. 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.
    2. Add thyme and cook for about 1 minute - until fragrant.
    3. Whisk in flour and cook for 1 minute until light brown in color.
    4. Slowly whisk in chicken broth and milk. Cook for about 1 to 2 minutes, whisking constantly.
    5. 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.
    6. 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.
    7. Season with salt and pepper.
    8. Serve garnished with parsley.
    9. If chowder is too thick, add a little milk until you get the desired consistency.

Recipe from Damn Delicious