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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken & Potato Chowder Recipe

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This recipe for Chicken & Potato Chowder is from Auger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. butter
1 onion diced
3 carrots peeled and diced
2 stalks celery diced
1 tsp. dried thyme
¼ c. flour
3 c. chicken broth
2 c. milk, or more, as needed
2 russet potatoes peeled and cubed
2 c. diced cooked chicken
1 ½ c. shredded cheddar cheese
Kosher salt and Black pepper to taste
Directions:
Directions:
Melt butter in a large pot over medium heat. Add onion, carrots and celery and saute for about 5-6 minutes.
Stir in thyme and let cook for about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk and cook, whisking constantly until slightly thickened.
Stir in the potatoes.
Bring to a boil; reduce heat and simmer, covered, until potatoes are tender, about 12-15 minutes.
Stir in chicken and cheese a handful at a time, until smooth. Season with salt and pepper.
If the chowder is too thick for your liking then you can add more milk!

*I suggest using at least 1% milk. That's what I always make it with and it turns out great! I don't know if you would get the same results using skim.
Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
I make this ALL the time! Even my non veggie lover McKay, will still devour this! I usually always double this recipe so that I have leftovers! Reheats great!

 

 

 

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