Chicken-Vegetable Chowder

A hearty and healthy soup.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  cup  chopped yellow onion
• 1  celery, sliced
• 2  garlic cloves, minced
• 3  cups  chicken stock (homemade preferred, or low-sodium canned chicken broth)
• 1 1⁄2 cups  unpeeled cubed  red potatoes
• 2  cups corn kernels (fresh or frozen)
• 3  tablespoons all-purpose flour
• 3  cups  whole milk
• 2  cups  cubed  cooked chicken breasts
• 1  tomatoes, chopped and drained
• 3⁄4 teaspoon salt
•  fresh ground black pepper
• 1 1⁄2 cups  shredded cheddar cheese

Directions

1. In a big soup pot over medium heat, warm the oil.
2. Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.
3. Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.
4. In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.
5. Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.
6. Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).