Chicken, Potato, and Cheese Chowder |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Very simple, nothing fancy, but my family loves this. Ingredients:
2 medium russet potatoes, peeled and sliced (about 1 pound) |
1/2 yellow onion, sliced |
1 celery, sliced |
1 (14 1/2 ounce) can low sodium chicken broth |
1/2 teaspoon salt (to taste) |
1/4 teaspoon dried marjoram |
fresh ground pepper |
1 1/2 cups whole milk |
1 cup cubed cooked seasoned chicken |
1 cup shredded monterey jack cheese |
3 tablespoons chopped fresh parsley |
paprika, for sprinkling on top |
Directions:
1. In a large soup pot set over medium heat, cook the vegetables, broth, and seasonings, covered, until the vegetables are tender, about 20-30 minutes.
2. With a wire whisk, break up the potatoes until chunky.
3. Stir in the milk, chicken, and cheese and cook until the cheese is melted, about 1 minute; taste for seasoning and adjust.
4. Serve in bowls sprinkled with parsley and paprika.
5. **May add 3 strips cooked, crumbled bacon with the chicken.
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