Cheesy Chicken Corn Chowder

Standard

1 pat of butter

2 pounds of boneless chicken thighs, chopped into bite sized pieces (you can use breasts if you’d rather)

2 large potatoes, peeled and cubed into small pieces

1 32 ounce carton of chicken broth

1 tblsp roasted garlic (they make roasted garlic in a jar that is chopped very small)

1 teaspoon salt

1 teaspoon pepper

1/3 cup flour

1 cup milk or cream

2 cups extra sharp cheddar, shredded

2 cans whole kernel corn

4 scallions, finely chopped

In a dutch oven melt pat of butter and brown chicken and potatoes and then cover with water and boil for 10 to 15 minutes

Drain and reserve about 1/2 of the potatoes return to pan and add  chicken broth

In a bowl mash the reserved potatoes with a fork and return to pan

stir in garlic, salt and pepper and heat to boil. reduce heat to medium and let simmer for 2 minutes

In small bowl wish flour into milk or cream until smooth

Add mixture to pan slowly stirring constantly

cook over medium heat stirring frequently until mixture thickens and boils

Stir in cheese and corn until cheese is melted

ladle soup into bowls and top with chopped scallions

 

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