Creamy
Chicken, Potato & Vegetable Chowder
Ingredients
- 1 medium onion, chopped
- 1-2 tablespoons olive oil
- 1 carton of chicken broth (32 oz)
- 5 small to medium size Yukon Gold potatoes (or Russet Potatoes), peeled and cubed
- 1 package of frozen mixed vegetables (corn, peas, green beans, carrots)
- 3 medium boneless skinless chicken breast, cut into cubes or chunks
- 1 tablespoon of butter (I use light butter)
- 1 cup 2% milk, divided into ½ cup servings
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- 2 chicken bouillon cubes
- 1 tablespoon of corn starch
- ½ cup of water
- 1/3 cup all-purpose flour
- parsley, optional
- Shredded Mexican cheese blend, optional
- Paprika, optional
Directions
- 1. In a large saucepan, cook cubed chicken breast in olive oil and 1 tbsp of butter until cooked (drain but keep 1 tablespoon of oil in the pan), stir in chopped onions heat until tender. Add broth, ½ cup of water, 2 bouillon cubes and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- 2. Stir in the frozen corn/peas/green beans/carrots, ½ cup of milk, garlic powder, onion powder, salt and pepper.
- 3. In a small bowl, whisk flour, 1 tablespoon of corn starch and ½ cup of milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened.
- 4. Serve in a bowl… Sprinkle with parsley, top with shredded cheese and a dash of paprika if desired. Have crackers or tortilla chips on the side and enjoy!
