Creamy Chicken Chowder

Directions

Note: Wash hands with soap and water.
1. In a large skillet over medium heat, add oil and 1 tablespoon butter. Once hot, add onion and garlic and saute for 5 minutes. Add potatoes, squash, asparagus, celery and salt and pepper to taste and saute for 10 minutes; remove from heat.
2. In a large soup pot or Dutch oven over medium-high heat, bring chicken broth to a boil. Reduce heat and add the sautéed vegetables and peas. Cover and let simmer for 12 to 15 minutes or until vegetables are tender; add chicken.
3. In a medium saucepan over medium heat, add remaining butter. Once melted, stir in flour until smooth; gradually stir in milk. Add bay leaf, oregano, basil and rosemary. Bring to a boil and cook and stir for 2 minutes or until thickened.
4. Gradually stir this mixture into broth mixture and cook for an additional 5 minutes or until heated through. Remove bay leaf before serving.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org