LOADED CHEESY CHICKEN POTATO CHOWDER

The chowder is easy, ready in about a half hour, and the ultimate comfort food. The smaller you dice the vegetables, the faster it'll be ready. I recommend 1/4-inch dice. It's loaded with tender potatoes, juicy chicken, sweet Vidalia onions, carrots, celery, and corn which all add texture and flavor. Even with chowder I need texture and a variety of vegetables to keep me interested and this does the trick. It's thick, creamy, rich, and wonderfully cheesy. Grate your own cheese because pre-grated convenience bags of cheese are resistant to melting. We couldn't get enough of the chowder. The savory, cheesy broth is my ultimate weakness.

YIELD: about 10 cups PREP TIME: 10 minutes COOK TIME: about 30 minutes TOTAL TIME: about 40 minutes

 INGREDIENTS:
  • 3 to 4 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
  • 1 cup carrots, peeled and diced small (about 2 large carrots)
  • 1 cup celery, diced small (about 2 stalks)
  • 4 garlic cloves, finely minced
  • 1/4 cup all-purpose flour
  • 32 ounces (4 cups) low-sodium chicken broth
  • 3 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
  • 3 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 3 large potatoes)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • 2 cups cooked shredded rotisserie chicken (use storebought to save time)
  • 3/4 cup corn (I used frozen and added it straight from the freezer)
  • 8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
  • 1/3 cup fresh flat-leaf parsley leaves, finely chopped








 DIRECTIONS:
1-To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.

2-Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.

3-Add the garlic and sauté for another 1 to 2 minutes.

4-Add the flour and whisk constantly until lightly browned, about 1 minute.

5-Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.

6-Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.

7-After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.

8-Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.

9-Add the parsley and stir to combine.

10-Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately. Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn't 'break'. I haven't tried freezing the chowder.

Recipe from Averie Cooks.
by:averiecooks.com

Popular posts from this blog

IMMUNE-BOOSTING VEGETABLE SOUP AND BROTH

Image
This soup is so easy to make and it's a very flexible recipe. If you don't like, don't have, or can't find a certain ingredient, omit it or substitute with something similar. Every ingredient used has healing properties, and the trace micronutrients, vitamins, and minerals in the broth are so soothing and comforting when I feel a little off, and after just sipping on one cup, I literally feel renewed energy. It's a light soup that's easily digestible, although it's hearty enough to fill you as it warms you from the inside out. Like all soups, adjusting the salt to taste is important. I don't salt the whole pot, but instead salt individual bowls. I keep about 2 quarts for just broth, and the rest I treat as vegetable soup. A batch can be frozen for up to 6 months, and it's great to have on han d.
Read more

nstead of bread

Image
Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways. Oopsies 6–8 depending on size. 3 eggs 100 grams (3.5 ounces) of cream cheese a pinch of salt ½ tablespoon fiberhusk / psyllium seed husks (optional) ½ teaspoon baking powder (optional) Separate the eggs, with the egg whites in one bowl and the egg yolks in another. Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving. Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like). Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites. Put 6 large or 8 smaller oopsies on a baking tray. Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden. You can have an Oopsie as a sandwich or use it as a ...
Keep reading