INGREDIENTS
2 boneless, skinless chicken breasts, cooked and diced
2 medium Russet potatoes, peeled and cubed
2 carrots, peeled and diced
2 celery stalks, diced
½ yellow onion, diced
1 cup frozen corn
4 cups chicken broth
2 cups milk
¼ cup all-purpose flour
4 tablespoons unsalted butter
3 cups cheddar cheese, shredded
2 tablespoons olive oil
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 teaspoon dried thyme
PREPARATION
Heat olive oil in a large pot on medium-high heat. Sauté onion, carrots, and celery until softened. Season with thyme, 1 teaspoon salt and ½ teaspoon pepper.
Add chicken broth and potatoes. Bring to a boil then reduce heat to low.
Melt butter in a skillet on medium-high heat. Add flour and whisk to combine. Slowly add milk and cheese and whisk until thickened.
Pour cheese mixture into the stock pot and stir to combine.
Add corn, cooked chicken, 1 teaspoon salt, and ½ teaspoon pepper. Continue to simmer until chowder is thickened.