Potato Chowder

By á-24734

Ingredients

• 2 Tbs. Butter
• 1 Small Onion, chopped
• 3 Cups Chicken Broth
• 3 Medium Sized Potatoes, peeled and cubed
• 3 Medium Carrots, peeled and cubed
• 2 Tbs. Dried Parsley
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/4 Cup Flour
• 1 Cup Milk
• 8 oz. Cream Cheese, room temperature or 4 oz. Cream Cheese and
• 4 oz. Cheddar Cheese
• 2 Cups Chicken Breasts, cooked and diced

Preparation

Step 1

Melt the butter in a medium saucepan over low heat. Add onion and cook until soft, about 5 minutes. Add chicken broth, potatoes and carrots. Bring to a boil, then reduce heat and simmer until the potatoes and carrots are fork tender, about 20 minutes. Add the parsley flakes, salt and pepper. Stir the flour and milk together in a small bowl until smooth, add this mixture to the soup and bring the soup to a boil. Stir the soup until it begins to thicken. Add the cheese and mix until the cheese has melted into the soup. Stir in the chicken and continue cooking until the chicken is heated through, but do not boil.