Cheesy Chicken and Potato Chowder

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Cooked, boiled, drained, with salt

  1 cup, diced or 150g

• Onions

  Raw

  ½ cup, chopped or 80g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Butter

  Unsalted

  ¼ cup or 57g

• Wheat flour

  White, cake, enriched

  ⅓ cup unsifted, dipped or 46g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Cheddar cheese

  2 cup, shredded or 227g

• Parsley

  Spices, dried

  1 tbsp or 2g

Directions

1. In a 4-quart saucepan, bring chicken broth to a boil.
2. Reduce heat; add the potatoes, carrots, celery, onion, salt, pepper and thyme. Cover and simmer for 15 minutes, or until vegetables are tender.
3. Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil and stir for 2 minutes, or until thickened. Reduce heat and add cheese, stirring until melted. Stir cheese mixture and shredded chicken into broth. Cook and stir until heated through.
4. Ladle into serving bowls. Sprinkle with chopped parsley.

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