Creamy Chicken and Mushroom Chowder
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
348 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Chicken and Mushroom Chowder
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Perfect for a chilly weeknight meal, this creamy chicken and mushroom chowder is thick, savory, and loaded with plenty of chicken, mushrooms and potatoes!
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Ingredients
- 1 Tbsp olive oil
- 2 Tbsp butter unsalted
- 8 oz cremini mushrooms baby portobello, sliced
- 4 cloves garlic minced
- 1 yellow onion diced
- 2 carrot peeled and finely diced
- 2 talks celery diced
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
- 1/2 tsp thyme dried
- 1/4 cup all-purpose flour
- 4 cups chicken stock reduced sodium
- 4-5 medium red potato diced into 1/2 inch cubes
- 1 bay leaf dried
- 2/3 cup heavy cream or half and half
- 2 cups chicken shredded
- black pepper additional, for garnish
- parsley minced, fresh, for garnish
Instructions
- Heat a large dutch oven or heavy bottomed pot over MED heat. Add olive oil and butter. Add mushrooms, garlic, onion, carrots and celery, and cook, stirring occasionally, about 5 minutes, until soft.
- Stir in salt, pepper, and thyme. Add flour and stir to coat, cooking 1 minute. Stir in chicken stock, scraping bottom of the pan to loosen the browned bits.
- Add potatoes and bay leaf, and bring to a low boil. Boil for 12-15 minutes, until thickened and potatoes are fork tender. If chowder is getting too thick, add additional chicken stock or water as needed.
- Stir in cream and shredded chicken and cook 2 minutes, or until heated through. Taste and adjust seasonings as necessary, then serve.
Notes
- SLOW COOKER VERSION:
- OTHER CHICKEN OPTIONS:
- Saute vegetables (celery, onion, carrot, garlic and mushrooms) in a skillet as written in recipe (this develops some great flavor).
- Spray your slow cooker with non-stick cooking spray and add 2 chicken breasts to the bottom. Top with cooked veggies, then stir in chicken stock, potatoes, thyme, salt, and pepper. Top with a bay leaf.
- Cover and cook on LOW 7-8 hours, or HIGH 3-4 hours.
- Whisk together flour and cream, then add to slow cooker during the last 30 minutes of cooking time.
- Remove chicken breasts to a large mixing bowl, shred, then return to slow cooker to serve.
- Buy a rotisserie chicken and shred it
- Use leftover chicken from another meal
- Before step 1 of the recipe, slice chicken breasts across horizontally, so you have two thinner chicken breasts. Add a drizzle of olive oil to the dutch oven and add chicken breasts (or thighs) and cook until golden brown and cooked through. Remove to plate, shred and set aside. Start recipe as written (don't clean the pan out in between the chicken and the veggies - it'll add good flavor).
Nutrition Information
Show Details
Calories
348kcal
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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