Vegetable (and Chicken) Chowder
Easy soup, with the ability to make it your own
Servings: 12
Ingredients
- 1 c chopped carrots (about 2 large carrots)
- 1/2 c chopped onion (about 1/2 medium yellow onion)
- 2 Tbsp unsalted butter
- 3 medium russet potatoes, cubed
- 32 oz chicken broth (or enough to submerge veggies)
- 3 c cooked, shredded chicken
- 8 oz baby bella mushrooms quartered
- 2 c shredded cheddar cheese
- 14.75 oz cream-style corn
- 12 oz evaporated milk
- 12 oz frozen peas
- bacon bits for garnish
Instructions
- In a large stockpot or Dutch oven, melt butter over medium-high heat. Add carrots and onions and cook three to five minutes, or until just tender.
- Add cubed potatoes and broth, and bring to a boil. Continue boiling for 15-20 minutes, or until fork tender. Using a potato masher, quickly mash about half of the large chunks of potatoes.
- Add all remaining ingredients, except the bacon bits, and stir to combine. Bring to a simmer, and cook for a further 3-5 minutes to heat through. Spoon into bowls and garnish with bacon bits (and extra cheese) as desired.