Chicken, Potato, And Cheese Chowder

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 medium russet potatoes, peeled and sliced (about 1 pound)
• 1/2 yellow onion, sliced
• 1 celery, sliced
• 1 (14 1/2 ounce) can low sodium chicken broth
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon dried marjoram
• fresh ground pepper
• 1 1/2 cups whole milk
• 1 cup cubed cooked seasoned chicken
• 1 cup shredded monterey jack cheese
• 3 tablespoons chopped fresh parsley
• paprika, for sprinkling on top

Recipe

• 1 in a large soup pot set over medium heat, cook the vegetables, broth, and seasonings, covered, until the vegetables are tender, about 20-30 minutes.
• 2 with a wire whisk, break up the potatoes until chunky.
• 3 stir in the milk, chicken, and cheese and cook until the cheese is melted, about 1 minute; taste for seasoning and adjust.
• 4 serve in bowls sprinkled with parsley and paprika.
• 5 **may add 3 strips cooked, crumbled bacon with the chicken.