2.6.3 Chicken and potato chowder

Ingredients

Instructions

1. Melt butter in a large stockpot or Dutch oven over medium heat.
2. Fry diced chicken breast in soup pot until cooked through. Then remove from pan and set aside.
3. Cook onion, carrots and celery, stirring occasionally until onions are cooked.
4. Stir in thyme until fragrant.
5. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened.
7. Stir in potatoes and bring to a boil.
8. Reduce heat and simmer until potatoes are tender.
9. Stir in chicken and cheese, a handful at a time, until smooth.
10. Season with salt and pepper, to taste.

Notes:
If the chowder is too thick, add more milk as needed until desired consistency is reached.