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chicken potato chowder

Chicken Potato Chowder

My Windowsill
A simple chicken and potato chowder with plenty of flavor and heartiness. Each to put together in an hour or less.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine American
Servings 8 -12

Ingredients
  

  • 5 Tbsp. butter
  • 1/2 cup diced onion
  • 1 clove garlic diced
  • 2 cups chopped carrots
  • 1/2-3/4 cups diced celery more if it's a family favorite and less if it's not
  • 2 - 3 cups peeled diced potatoes
  • 1 cup corn
  • 2 teaspoons thyme
  • Salt and pepper to taste
  • 1/4 cup flour
  • 2 1/2 cups chicken broth OR more if you decide to add less milk
  • 2 1/2 cups milk OR cream
  • 2 cups cooked chopped chicken - white, dark, or both
  • 1 cup shredded cheddar cheese about 4 oz.

Instructions
 

  • Melt butter in a kettle
  • Saute garlic clove, celery, onion, and carrots in butter - about 3-5 minutes
  • Add chicken broth and potatoes, then add thyme, salt and pepper
  • Cook until potatoes are tender then add corn (optional)
  • Add flour and stir until smooth
  • Add milk and mix together well
  • Heat on medium heat, stirring until the sauce thickens (this can take several minutes)
  • Add chicken and then add cheese, stirring until the cheese is melted
  • Serve and enjoy!
  • OPTIONAL: You can saute and cook all the vegetables and make your white sauce in a separate kettle, then combine the two before adding the cheese. You'll have two kettles to wash instead of one, but you can be working on both at the same time.