Ingredients
¼ cup unsalted butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
¼ cup all-purpose flour
3 cups chicken broth
2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
2 cups diced cooked chicken breast
1 ½ cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
1
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.
2
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.
3
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.
4
Serve immediately, garnished with parsley, if desired.