Happy first day of September!! It's my most favorite month and time of the year - not because it's my birthday month, but because it means cooler weather is coming, pumpkin everything, school time, and pretty important...SOUP!! Usually, we skip the soups/stews/chowders during the summer. This past summer (which is definitely not over here in Tennessee just because it's September), we decided to continue soup night. I'm running low on soups to try on my soup board on Pinterest...so that has resulted in me making some recipes multiple times.
Last fall when we were staying at Nick's mom's house before we bought our house, I made this lovely little chowder recipe that I'm sharing with y'all today! Can I just say that her fiestaware photographs SO WELL!?! This particular color is my favorite of all her fiestaware.
Because I completely forgot about this recipe until I pulled it up today to type out, we have not had it again. Why did I forget about it??? I'm not sure. It's one of the very best soups/chowders that I have ever had. It has the carrots, onions, and celery that you just have to have in any soup. Then you have potatoes! I always always leave the skins on because I really like the texture. I actually chose this particular chowder because Nick needs meat in every dinner and even though I would be fine with just a cheesy potato chowder, the addition of chicken was definitely a welcome one!
Even though it isn't cooler yet, this soup is perfect for dinner. It's one that you can't get enough of!
What you need:
- 1/4 cup unsalted butter
- 1 onion, diced
- 3 carrots, peeled and sliced thinly
- 2 stalks celery, diced
- 1 tsp. dried thyme
- 1/4 cup all purpose flour
- 3 cups chicken broth
- 2 cups milk (or more, if you need it)
- 2 large russet potatoes, cubed
- 2 cups chicken breast, cooked and cubed
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- A few tablespoons of fresh parsley, chopped, for garnish
- Melt the butter in a large stockpot over medium heat. Then add onion, carrot, and celery. Cook for 3 to 4 minutes, stirring every so often.
- Add thyme and cook for about 1 minute - until fragrant.
- Whisk in flour and cook for 1 minute until light brown in color.
- Slowly whisk in chicken broth and milk. Cook for about 1 to 2 minutes, whisking constantly.
- Add potatoes and bring to a boil. Reduce heat and simmer for about 12 to 15 minutes. Check potatoes with a fork to see if they are tender.
- Once potatoes are fork tender, add cheese a little at a time, stirring until "broth" is smooth each time. Add chicken and then cook for an additional 1 to 2 minutes.
- Season with salt and pepper.
- Serve garnished with parsley.
- If chowder is too thick, add a little milk until you get the desired consistency.
Recipe from Damn Delicious
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