December 21, 2009

Quick Bite: Chicken Potato Chowder

This is a fast and hearty chowder that only requires a few easy ingredients and makes an entire one-pot meal on a cold winter night. You can easily double the recipe to have leftovers the next day (or a second serving that evening). Enjoy!

Ingredients
1 tablespoon olive oil
1 whole small leek thinly sliced
6-7 small Yukon Gold potatoes diced into bite-size pieces
4 cups of whole milk
2 teaspoons thyme (either dried or fresh)
2 cups chopped cooked chicken
1 can of corn
1 pinch of nutmeg
salt & pepper to taste

Directions
Heat the olive oil over medium heat in a medium pot. Add the leek and thyme and cook for 5 minutes. Add the milk and potatoes and simmer for about 15 minutes or until the potatoes are almost tender. Add the chicken, corn, nutmeg, salt and pepper and cook for 5 more minutes or until the potatoes are done. (I add a bit of grated cheese at the end--your choice). Serve up!

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