Chicken-vegetable Chowder

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 celery, sliced
• 2 garlic cloves, minced
• 3 cups chicken stock (homemade preferred, or low-sodium canned chicken broth)
• 1 1/2 cups unpeeled cubed red potatoes
• 2 cups corn kernels (fresh or frozen)
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups cubed cooked chicken breasts
• 1 tomato, chopped and drained
• 3/4 teaspoon salt
• fresh ground black pepper
• 1 1/2 cups shredded cheddar cheese

Recipe

• 1 in a big soup pot over medium heat, warm the oil.
• 2 add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.
• 3 add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.
• 4 in a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.
• 5 decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.
• 6 remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).