Soup

Chicken and Potato Chowder is for Soup.

Chicken and Potato Chowder takes 15 minutes to prepare.

Chicken and Potato Chowder takes 15 minutes to cook.

Chicken and Potato Chowder makes 6 servings.

The ingredients for Chicken and Potato Chowder are:

.25 cup Butter, unsalted
.5 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies)
Approx 2 cups of yucon gold potatoes, cut into small cubes
1 tsp Onion powder
.5 tsp Celery seed
3 tbsp Garlic, minced
.5 tsp Salt
1 tsp Pepper, black
1 tbsp Parsley, dried
1 tsp Thyme, ground
3 cups low sodium chicken broth
2 cup 2% milk
0.25 cup all purpose flour
2 boneless, skinless chicken breasts, cooked, cut into cubes
1.5 cup, shredded Fontina Cheese

Here is how you make Chicken and Potato Chowder:

Melt butter on medium heat in a large stockpot or dutch oven. Add mixed vegetables and minced garlic, and stir constantly until tender (3-4 minutes).Add onion powder, celery seed, salt, pepper, parsley, and thyme. Whisk until fragrant.Whisk in flour and continue whisking for about 1 minute, until slightly golden. Whisk in chicken broth and milk, constantly whisking until slightly thickened (1-2 minutes). Stir in potatoes.Bring to a boil, reduce heat, cover, and simmer until potatoes are tender (10-15 minutes, depending on how small you cut your potatoes).Uncover, and stir in cheese and chicken. Continue stirring until smooth (1-2 minutes). If you want your chowder thicker, add more flour 1 tbsp at a time, or add a small amount of corn starch, then stir until smooth.Serve and enjoy!Serving Size: Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user MRSJECKA.

The nutritional information for Chicken and Potato Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 324.3

• Total Fat: 19.2 g
• Cholesterol: 80.4 mg
• Sodium: 504.4 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 3.3 g
• Protein: 21.2 g