Farmhouse Chowder

Name: Farmhouse Chowder
Ingredients: 2 whole Chicken Breast, Boneless And Skinless (defrosted If Frozen); 8 cups Chicken Broth; 2 cubes Chicken Bouillon; 1 whole Medium Yellow Onion, Chopped; 4 whole Medium Carrots, Peeled And Diced; 6 Tablespoons Butter, Divided; 4 Tablespoons Flour; 4 whole Medium Russet Potatoes, Peeled And Cubed; 3/4 cups Heavy Cream; Salt And Pepper, to taste

10 ingredients

2 steps

Ingredients

2 whole Chicken Breast, Boneless And Skinless (defrosted If Frozen)
8 cups Chicken Broth
2 cubes Chicken Bouillon
1 whole Medium Yellow Onion, Chopped
4 whole Medium Carrots, Peeled And Diced
6 Tablespoons Butter, Divided
4 Tablespoons Flour
4 whole Medium Russet Potatoes, Peeled And Cubed
3/4 cups Heavy Cream
Salt And Pepper, to taste

Directions

1

In a large pot, simmer chicken breast in chicken broth with bouillon cubes for 15 minutes or until chicken is no longer pink in the center. Remove the chicken to a plate and let it cool. Reserve broth.
2

In another large pot over medium heat, saute onions and carrots with a pinch of salt and 2 tablespoons of butter for about 6 minutes. Add remaining butter and flour and whisk together for about 1 minute. Whisk in all of the chicken broth and bring to a boil. Season with salt and pepper to taste. Add in cubed potatoes and reduce heat. Simmer for 8-10 minutes and taste again for seasonings. Shred or cube chicken and add it into the chowder. Stir in the heavy cream. Heat through for 2 minutes and serve.