Chicken Chowder

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 Servings
Calories: 364kcal

Ingredients

  • 1 tbsp Butter
  • 1 tbsp Extra-virgin olive oil
  • 2 stalk Celery diced, plus the leaves for garnish
  • 2 cloves Garlic minced
  • 1/2 cup Onion diced
  • 4 cups Chicken broth
  • 1/2 lb Chicken breast boneless skinless
  • 1 medium Potato peeled and diced small
  • 1 cup Corn
  • 1/2 cup Milk
  • 4 oz Cheddar cheese shredded
  • 4 tsp All-purpose flour
US Customary - Metric

Instructions

  • Add the butter and oil to a pot over medium heat. Once the butter is melted, sauté the celery, garlic, and onion until soft, about 6-8 minutes.
  • Add the broth, chicken, and potatoes, season well with salt and pepper, bring to a simmer covered with a lid.
  • Simmer for about 30 minutes. Remove the chicken and pull it apart with 2 forks to shred. Then return it to the pot along with the corn.
  • Stir in the milk and cheese, bring to a simmer.
  • Dissolve the flour in an equal amount of water to form a paste. Add it to the simmering soup a little at a time until it becomes nice and thick. Taste and adjust the seasoning with salt if needed.
  • Garnish with celery leaves.

Nutrition

Calories: 364kcal | Carbohydrates: 25g | Protein: 24g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 1161mg | Potassium: 855mg | Fiber: 3g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 32mg | Calcium: 278mg | Iron: 2mg

Chicken Chowder

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 Servings
Calories 364 kcal

Ingredients
 
 

  • 1 tbsp Butter
  • 1 tbsp Extra-virgin olive oil
  • 2 stalk Celery diced, plus the leaves for garnish
  • 2 cloves Garlic minced
  • 1/2 cup Onion diced
  • 4 cups Chicken broth
  • 1/2 lb Chicken breast boneless skinless
  • 1 medium Potato peeled and diced small
  • 1 cup Corn
  • 1/2 cup Milk
  • 4 oz Cheddar cheese shredded
  • 4 tsp All-purpose flour

Instructions
 

  • Add the butter and oil to a pot over medium heat. Once the butter is melted, sauté the celery, garlic, and onion until soft, about 6-8 minutes.
  • Add the broth, chicken, and potatoes, season well with salt and pepper, bring to a simmer covered with a lid.
  • Simmer for about 30 minutes. Remove the chicken and pull it apart with 2 forks to shred. Then return it to the pot along with the corn.
  • Stir in the milk and cheese, bring to a simmer.
  • Dissolve the flour in an equal amount of water to form a paste. Add it to the simmering soup a little at a time until it becomes nice and thick. Taste and adjust the seasoning with salt if needed.
  • Garnish with celery leaves.

Nutrition

Calories: 364kcalCarbohydrates: 25gProtein: 24gFat: 19gSaturated Fat: 9gCholesterol: 77mgSodium: 1161mgPotassium: 855mgFiber: 3gSugar: 5gVitamin A: 629IUVitamin C: 32mgCalcium: 278mgIron: 2mg
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