Chicken-Vegetable Chowder |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A hearty and healthy soup. Ingredients:
1 tablespoon olive oil |
1 cup chopped yellow onion |
1 celery, sliced |
2 garlic cloves, minced |
3 cups chicken stock (homemade preferred, or low-sodium canned chicken broth) |
1 1/2 cups unpeeled cubed red potatoes |
2 cups corn kernels (fresh or frozen) |
3 tablespoons all-purpose flour |
3 cups whole milk |
2 cups cubed cooked chicken breasts |
1 tomato, chopped and drained |
3/4 teaspoon salt |
fresh ground black pepper |
1 1/2 cups shredded cheddar cheese |
Directions:
1. In a big soup pot over medium heat, warm the oil.
2. Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.
3. Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.
4. In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.
5. Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.
6. Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).
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