Ingredients

The following ingredients have 6 Servings
  • 2 boneless, skinless chicken breasts, cooked and diced
  • 2 medium Russet potatoes, peeled and cubed
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • ½ yellow onion, diced
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 2 cups milk
  • ¼ cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 3 cups cheddar cheese, shredded
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon dried thyme

Instruction

  • Heat olive oil in a large pot on medium-high heat. Sauté onion, carrots, and celery until softened. Season with thyme, 1 teaspoon salt and ½ teaspoon pepper.
  • Add chicken broth and potatoes. Bring to a boil then reduce heat to low.
  • Melt butter in a skillet on medium-high heat. Add flour and whisk to combine. Slowly add milk and cheese and whisk until thickened.
  • Pour cheese mixture into the stock pot and stir to combine.
  • Add corn, cooked chicken, 1 teaspoon salt, and ½ teaspoon pepper. Continue to simmer until chowder is thickened.