Chicken, Potato, and Cheese Chowder

Name: Chicken, Potato, and Cheese Chowder
Ingredients: 2 medium russet potatoes, peeled and sliced (about 1 pound); 12 yellow onion, sliced; 1 celery, sliced; 1 (14 1/2 ounce) can low sodium chicken broth; 12 teaspoon salt (to taste); 14 teaspoon dried marjoram; fresh ground pepper; 1 12 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

12 ingredients

5 steps

Ingredients

2 medium russet potatoes, peeled and sliced (about 1 pound)
12 yellow onion, sliced
1 celery, sliced
1 (14 1/2 ounce) can low sodium chicken broth
12 teaspoon salt (to taste)
14 teaspoon dried marjoram
fresh ground pepper
1 12 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.