Instructions
- In a large stockpot, combine the broth, potato, corn, garlic, marjoram, thyme, and pepper. Bring to a boil. Reduce the heat; cover and simmer until the potatoes are tender, about 15-20 minutes.
- In a separate bowl, whisk the flour and milk until smooth. Gradually add to the vegetable and broth mixture.
- Bring the chowder base to a boil, and stir until slightly thickened, about 2 minutes. Reduce the heat and stir in the cheese until melted.
- Add the cooked, cubed chicken and continue to stir until everything is heated through. Remove from the heat and serve immediately.
Notes
Optional: I like to garnish mine with some fresh chives or chopped green onion. You could also add a dollop of sour cream or sprinkle on some more cheese. Yum!
ADVERTISEMENT
