A comforting and creamy chowder packed with chicken, vegetables, and a cheesy twist.
Heat the chicken broth in a large pot until it begins to simmer.
Using low-sodium broth allows you to control the salt level in your dish.
Add the diced potatoes, chopped celery, sliced carrots, and chopped onion to the broth. Season with salt and pepper. Simmer until the vegetables are tender, about 15 minutes.
Cut the vegetables into uniform sizes to ensure even cooking.
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Cooking the roux removes the raw flour taste, enhancing the sauce's flavor.
Gradually whisk in the milk to the roux, cooking until the mixture thickens into a white sauce.
Whisk continuously to prevent lumps from forming in the sauce.
Stir the white sauce into the pot with the vegetables and broth. Add the shredded cheese and cooked chicken, stirring until the cheese is melted and the chowder is heated through.
Adding the cheese gradually helps it melt smoothly into the chowder.
Serve the chowder hot, garnished with fresh parsley if desired.
Serve with a side of crusty bread for a complete meal.
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