Wednesday, February 12, 2014

Chicken Chowder

Soup will always be my food of choice during the winter months.  I am not to picky but I love chowders they are creamy and full of potatoes who couldn't ask for more?  Creamy thick soups are my weakness I will barley make a watery soup unless it is chicken noodle or a beef barley but that is it!

So instead of cooking up a chicken noodle soup try this chicken chowder instead!

  • 5 Tablespoons unsalted butter
  • 1 small onion diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 Teaspoon parsley
  • 1 Teaspoon Basil
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 3 russet potatoes, peeled and cubed
  • 2 cups diced raw chicken breast
  • Kosher salt and freshly ground black pepper, to taste
  • Shredded Colby Jack Cheese (Optional)
Melt butter in large pot over medium heat and add in onions,carrots and celery.  Cook on low for 10 mins stirring frequently until they are fragrant. 

Turn up heat to a medium and whisk in flour until fully mixed for about 1 minute, whisk in milk and broth for 2 mins until thickened, whisk constantly.

Stir in parsley,basil,thyme,potatoes and chicken, bring to a boil and reduce to a medium heat until chicken is done and potatoes are tender about 20-30 minutes.

Add in salt and pepper to taste. 
 If chowder is to thick add in a half up of milk at a time if needed.

Serve right away and garnish with cheese, if desired.

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