Wednesday, 14 May 2014

Chicken Potato Chowder

Well the awful flu has invaded our house through Sean, so far I seem to be unaffected (knock on wood) and I'm doing all I can to deter the bug from getting me! Poor Sean has been so sick he’s barely moved for the past two days. So I decided in an attempt to help him feel better I would make him chicken soup, but I'm not a huge fan of chicken noodle soup, so when I found a recipe for a hearty chicken and potato chowder I just knew I had to make it my own! And behold, today he was able to go to work! Chicken soup is a miracle!

Chicken Potato Chowder
A flavourful chowder that comes together in a medley of tender veggies, hearty chicken and a creamy, cheesy base! Whether you’re suffering a sickness or enjoying with a clean bill of health, your sure to feel like a million bucks after a big bowl!

Prep Time: 15 minutes // Cook Time: 40 minutes // Yields: 4-6 servings

  • 3 chicken breasts, trimmed and cut into 1” pieces
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 4 small carrots, peeled and diced
  • 2 celery ribs, diced
  • 4-5 red potatoes, cubed
  • 4 cups chicken stock
  • 2 c. milk
  • 2 TBSP olive oil
  • 1/2 c. cheddar cheese, grated
  • 1/4 c. flour
  • 1 tsp Franks Red Hot sauce
  • Juice of half a lemon
  • 1/2 tsp dried thyme
  • Salt & pepper to taste

  • Heat 1 TBSP olive oil in a large stock pot over medium heat. Add chicken, salt and pepper and sauté until cooked through, about 5 minutes; remove from pot and set aside
  • Add remaining 1 TBSP olive oil to the pot, and then add onions, garlic, carrots and celery and sauté until slightly softened, about 5 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk flour into the veggies, slowly stir in chicken stock and milk whisking gently until slightly thickened. Add potatoes, increase heat and bring to a boil, then reduce heat and let simmer for 12 – 15 minutes or until potatoes are tender. Stir in chicken, cheese, Franks Red Hot sauce and lemon juice until the cheese is melted.
  • Serve topped with more cheese, if desired.

Recipe adapted from

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