Chicken, Potato, and Cheese Chowder

(from saymyname’s recipe box)

Serves 6 people

Categories: Chicken, Main Dish, Stew

Ingredients

  • 2 medium russet potatoes, peeled and sliced (about 1 pound)
  • 1/2 yellow onion, sliced
  • 1 celery, sliced
  • 1 (14 1/2 ounce) can low sodium chicken broth
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon dried marjoram
  • fresh ground pepper
  • 1 1/2 cups whole milk
  • 1 cup cubed cooked seasoned chicken
  • 1 cup shredded monterey jack cheese
  • 3 tablespoons chopped fresh parsley
  • paprika, for sprinkling on top

Directions

  1. In a large soup pot set over medium heat, cook the vegetables, broth, and seasonings, covered, until the vegetables are tender, about 20-30 minutes.

  2. With a wire whisk, break up the potatoes until chunky.

  3. Stir in the milk, chicken, and cheese and cook until the cheese is melted, about 1 minute; taste for seasoning and adjust.

  4. Serve in bowls sprinkled with parsley and paprika.

  5. **May add 3 strips cooked, crumbled bacon with the chicken.

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