Cheesy Chicken Corn Chowder

Ingredients

• 3 cups chicken broth
• 2 cups peeled & diced Yukon Gold potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1-2 tablespoons olive oil
• 1/2 cup diced onion
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 cup butter
• 1/3 cup flour
• 2 cups milk
• 1 bag (12 oz) frozen corn
• 2 cups shredded Cheddar-Jack cheese (or you can use plain Cheddar)
• 2 cups diced cooked chicken

Instructions

1. In a 4-qt stockpot, heat the olive oil. Add carrots, celery and onion and cook until they begin to soften - about 2-3 minutes
2. Add chicken broth and bring to a boil. Reduce heat and add the potatoes, salt and pepper. Cover pot and simmer for about 12-15 minutes, until potatoes are tender.
3. While the broth is simmering, melt butter in a medium saucepan. Add flour and wisk until smooth. Slowly stir in the milk. Bring to a boil then reduce the heat and cook and stir for about 2 minutes or until the mixture has thickened.
4. Add the butter/flour/milk mixture, chicken, corn and cheese to the chicken broth. Cook and stir until heated through.