Farmhouse Chowder

Ingredients

• 2 whole Chicken Breast, Boneless And Skinless (defrosted If Frozen)
• 8 cups Chicken Broth
• 2 cubes Chicken Bouillon
• 1 whole Medium Yellow Onion, Chopped
• 4 whole Medium Carrots, Peeled And Diced
• 6 Tablespoons Butter, Divided
• 4 Tablespoons Flour
• 4 whole Medium Russet Potatoes, Peeled And Cubed
• ¾ cups Heavy Cream
• Salt And Pepper, to taste

Preparation Instructions

In a large pot, simmer chicken breast in chicken broth with bouillon cubes for 15 minutes or until chicken is no longer pink in the center. Remove the chicken to a plate and let it cool. Reserve broth.

In another large pot over medium heat, saute onions and carrots with a pinch of salt and 2 tablespoons of butter for about 6 minutes. Add remaining butter and flour and whisk together for about 1 minute. Whisk in all of the chicken broth and bring to a boil. Season with salt and pepper to taste. Add in cubed potatoes and reduce heat. Simmer for 8-10 minutes and taste again for seasonings. Shred or cube chicken and add it into the chowder. Stir in the heavy cream. Heat through for 2 minutes and serve.