Cheesy and Creamy Vegetable Chicken Chowder

INGREDIENTS

1 tablespoon oil
¼ cup butter
1 piece medium-sized onions, chopped
1 tablespoon finely chopped garlic
200 grams chicken breast fillet, diced
2 stalks celery, chopped
2 cups diced potatoes
½ cup diced carrots
3 – 4 tablespoons MAYA All-Purpose Flour
4 – 5 cups chicken stock
½ teaspoon fresh thyme
½ cup fresh milk
1 cup broccoli florets
2 tablespoons grated parmesan cheese
salt and pepper, to taste
¾ cup cream

PROCEDURE

1. Heat oil and butter in a saucepan. Pan saute onions and garlic until translucent and aromatic.
2. Add chicken, celery, potatoes and carrots and cook until potatoes and carrots are soft. Stir in the flour and add the stock.
3. Add thyme, milk, broccoli florets and parmesan cheese. Let boil then lower the heat; allow to simmer.
4. Season with salt and pepper and continue cooking until thick.
5. Turn-off the heat then add cream.

NOTES

Food for the Rainy Days