Cheesy Chicken Cauliflower Corn Chowder

•1 C Chopped Onion
•2 Cloves Garlic, Minced
•2 T Butter
•2 T Vegetable Oil
•2 C Cooked and Cubed Chicken
•2 C Peeled and Cubed Potatoes
•2 C Broccoli Florets
•1 C Cauliflower Florets
•1 ½ C Sliced Carrots
•1 C Sliced Celery
•10 C Chicken Stock
•1 C Fresh or Frozen Corn (If using fresh, sauté it in a small amount of butter ahead of time)
•2 Bay Leaves
•1 T Dried Basil
•2 T Dried Thyme
•1 T Dried Oregano
•2 t Celery Seeds
•3 C Whole Milk
•2 C Cheese of Your Choice, Grated, Extra Sharp Cheddar is Recommended
•Salt and Freshly Ground Black Pepper to Taste

1. Melt butter in a large six quart stockpot with the vegetable oil.
2. Add the onions and garlic and sauté until just translucent.
3. Add the chicken, potatoes, broccoli, cauliflower, carrots, and celery. Sauté for five minutes until the vegetables have just begun to soften. Do not overcook.
4. Add the chicken stock, all of the spices, and the corn and bring to a boil.
5. Reduce heat to a simmer and cook until the vegetables have become soft approximately 15 minutes.
6. Add the milk and return to a simmer. Allow mixture to blend.
7. Add the cheese and simmer over a low heat until cheese has fully melted and become integrated with stock.
8. Season to taste with salt and freshly ground black pepper.
9. Serve immediately with an extra sprinkle of cheese, if desired. Enjoy!


Serves 10-12 1cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user DMHOWSDEN.