Try this Chicken and potato chowder recipe, or contribute your own.
Suggest a better descriptionMelt 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (3959g) | ||
Recipe Makes: 1 | ||
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Calories: 9172 | ||
Calories from Fat: 5953 (65%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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