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Cheesy Chicken Corn Chowder

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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
  • ½ cup diced onion
  • 2 tsp. salt
  • ½ tsp. black pepper
  • ¼ cup butter
  • ⅓ 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

  • 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
  • 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.
  • 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.
  • Add the butter/flour/milk mixture, chicken, corn and cheese to the chicken broth. Cook and stir until heated through.