CREAMY CHICKEN VEGETABLE CHOWDER

Creamy Chicken Vegetable Chowder image

Provided by t d

Time 1h35m

Number Of Ingredients 18

1-2 lb boneless chicken breast, roasted and shredded
2 Tbsp olive oil
1 large onion, diced
2 clove garlic, minced
3 large baking potatoes, diced
2 carrots diced
1 red bell pepper, diced
2 qt chicken broth
1/2 pkg ranch dressing mix
1/4 tsp thyme, dried
1 bay leaf
1 c heavy cream
1/2 stick butter
1/2 c all purpose flour
1/2 pkg american cheese slices
2 tsp salt
2 tsp black pepper
1 tsp red pepper flakes

Steps:

1. Coat chicken breast in olive oil, salt, and pepper; roast in the oven until browned. OR this can be done in the pot on the stove that you will be cooking the chowder in. This is the best way because all the drippings can be scraped from the bottom and adds flavor. Oven is easier, but stove top is tastier. IMHO
2. Remove chicken and let rest on a chopping board. Add butter and flour to pot drippings and make a roux. Stir until lightly browned and flour is cooked.
3. Pour in chicken broth; shred chicken and add back to the pot.
4. Add all diced vegetables. (corn is optional also) Add thyme, bay leaf, ranch dressing mix, salt, pepper and red pepper flakes. More chicken broth (or water) may be added if needed.
5. Add cheese slices, stir until melted and blended, then add heavy cream. Cook on low heat for 1 hour, stirring occasionally from bottom of pot.
6. Remove bay leaves before serving.