Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
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|Serving Size: 1 (3959g)|
|Recipe Makes: 1|
|Calories from Fat: 5953 (65%)|
|Amt Per Serving||% DV|
|Total Fat 661.4g||882 %|
|Saturated Fat 226.5g||1133 %|
|Monounsaturated Fat 258.8g|
|Polyunsanturated Fat 122.5g|
|Cholesterol 3074.7mg||946 %|
|Sodium 4122.3mg||142 %|
|Potassium 7231.4mg||190 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 25g|
|Protein 734g||1049 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9172
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