Chicken Potato Chowder
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Chicken Potato Chowder
Directions
- In a 6-quart Dutch oven heat 1 tablespoon of the butter over medium heat until melted. Add the chicken and cook just until browned on the outside, stirring occasionally. Remove from Dutch oven, set aside.
- In the same Dutch oven, heat remaining 1 tablespoon butter over medium heat until melted. Add onion, celery, and carrots; cook about 5 minutes or until tender, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in potatoes. Simmer, covered, for 10 minutes more or until potatoes are tender. Stir in reserved chicken.
- In a small bowl combine the flour and 1/4 cup softened butter to make a smooth paste. Stir flour mixture into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and pepper. Top each serving with bacon.
Nutrition Facts (Chicken Potato Chowder)
- Per serving:
- 372 kcal ,
- 19 g fat
- (11 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 104 mg chol. ,
- 782 mg sodium ,
- 23 g carb. ,
- 3 g fiber ,
- 3 g sugar ,
- 26 g pro.