Chicken and Potato Chowder
- Chicken and Potato Chowder
- Recipe
- Ingredients
- Instructions
This is just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!
I could always use a bowl of chicken noodle soup. It could be 3 degrees out, it could be 103 degrees out, I could be on bed rest with the flu, I could have the cleanest bill of health – it doesn’t matter. Chicken noodle soup can always be eaten. And when you swap out the noodles for some potatoes and chowderize it – well, that’s just the best kind of chicken noodle soup. Ever.
So that’s exactly what this is. A chicken noodle chowder, with tender chicken chunks and crumbly potatoes in an incredibly cheesy, comforting broth. Jason said that this was best soup he’s ever had – although I should note that this was his first meal after a 3-day road trip up in the mountains eating Carl’s Jr and Subway. Still, I’ll take it!
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
Instructions
1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
4. Serve immediately, garnished with parsley, if desired.
