Creamy Chicken and Potato Chowder

This was so easy and so good.  I doubted the thickening technique, because boiling low fat dairy is always a risk, but I looked away for too long and the whole mix was at a rolling boil and it didn’t break!  Win.

Adapted from a Taste of Home.

  • 1 med. onion, chopped
  • 2 T. butter
  • 3 C. chicken broth (I use Better than Bouillon Chicken base)
  • 1# potatoes (about 2 med.), cubed.
  • 2-3 medium carrots, sliced
  • 1.5 C. cooked chicken breast/leftover rotisserie meat
  • 1/2 C. frozen peas
  • 1/2 C. frozen corn
  • 1/4 cup flour
  • 2 cup milk
  • dried parsley
  • fresh chives, minced
  • salt and pepper to taste
  1. Saute onion in butter until soft.
  2. Add broth, potatoes, and carrots, bring to a boil.
  3. Reduce heat; cover and simmer for ~15 minutes, until potatoes are tender.
  4. Add chicken, corn, peas, a few shakes of parsley. 
  5. Combine flour and milk, stir until smooth, stir to soup pot. 
  6. Bring mix just to a boil; cook and stir for 2 minutes or until thickened. 
  7. Add small handful of fresh with chives.






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