When I saw this recipe on Tide and Thyme, I knew I wanted to make it. Even though I have a ton of chicken chowder recipes, this one looked very special. Unfortunately, the weather in Houston hasn't been very chowder friendly. We had basically a three day winter and that has been it. This is a great weeknight meal, it comes together quickly. Don't make my mistake though, I served it without stirring in the cream. It was sitting on the counter, pre-measured and all, and it just slipped my mind. After a taste, I instantly realized my mistake, luckily, it was easily correctable. I try to get everything organized for busy weeknights, but even when I try my hardest, there can often be mistakes.
2 tablespoons vegetable oil
2 large carrots, peeled and diced
½ onion, peeled and diced
1/3 cup flour
6 cups chicken broth
1 teaspoon salt
½ teaspoon pepper
2 white potatoes, peeled and diced
1 (12 ounce) package frozen corn kernels
2 boneless skinless chicken breasts
1 cup cream
2 cups shredded cheddar jack cheese
In a large Dutch oven, heat the oil over medium-high heat. Add the carrots and onions, sauté for 2 minutes to soften. Sprinkle in the flour, stirring constantly, until a light roux is formed. Slowly add the chicken broth, stirring to incorporate. Bring the mixture to a boil, add the corn and chicken. Cover, reduce heat to low and simmer for 20 minutes. Remove the chicken and shred with two forks, return the chicken to the pot. Stir in the cream and cheese, simmer for 5 minutes more. Serve.
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