Rich & flavorful - an American classic.
4 thinly sliced stalks celery
6 Tablespoon(s) butter
4 Tablespoon(s) flour
2 Cans (14 oz) chicken broth
3 baking potatoes, peeled & diced
1/2 yellow onion, diced
1 Cup carrot, peeled & chopped
3 Cups whole milk
2 Cups half and half
splash of heavy cream (optional)
3 cooked chicken breasts, diced
salt and black pepper
3/4 Cup frozen peas
1 Teaspoon dried tarragon
1 pinch chicken bouillon (or half of a cube) - optional
3/4 Cup frozen corn
8 Slices crispy bacon, crumbled
*If you'd prefer to omit the peas, simply double the amount of frozen corn.
In a pan, cook celery and onions in butter over medium heat for about twelve minutes. Meanwhile, cook carrots and potatoes in boiling water until they are almost tender(I add the carrots a few minutes before the potatoes since they take longer). Stir in flour with celery until combined. Add broth; bring to boiling. Add potatoes and carrots to broth mixture. Reduce heat, simmer for fifteen to twenty minutes. Slightly mash the potatoes in the pot. Stir in milk and half and half (and splash of heavy cream, if desired) Add cubed chicken, corn, frozen peas, bouillon, and tarragon (my favorite part). Heat through. Season with salt and pepper.
* Chicken Bouillon can be added to enhance flavor.
From the kitchen of Emily Kleiber