Creamy Chicken and Potato Chowder
User Reviews
4
6 reviews
Good
-
Prep Time
15 mins
-
Cook Time
35 mins
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Total Time
50 mins
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Servings
6 -8
Creamy Chicken and Potato Chowder
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 tablespoons butter 30g unsalted
- 1 yellow onion diced, large
- 3 carrot peeled and diced
- 1 celery diced, stalk
- kosher salt 1/2 tsp to start and freshly ground black pepper, to taste, coarse
- 4 cloves garlic minced
- 2 teaspoons thyme chopped if large (about 3 sprigs or 1/2 teaspoon dried, fresh leaves
- 3 tablespoons all-purpose flour
- 4 cups chicken broth 1L low or no sodium
- 2 cups milk 1/2 L, substitute up to 1 cup half and half for creamier taste
- 1 pound potato about 4 medium, cut into 1/2 inch cubes (450g, red
- 4 ounces cream cheese 115g
- 3 cups chicken about 1 lb cooked shredded or turkey (450g), shredded
- 1 small bunch about 2 cups, 1/3lb., 150g chard leaves, stems discarded, chopped
- 1 cup corn 5oz fresh or frozen, no need to defrost
Instructions
- Preheat a large stockpot or Dutch oven over medium heat. Melt butter and add onion, carrots and celery. Season with 1/2 teaspoon salt and a few grinds of black pepper, to taste. Cook, stirring occasionally, until soft and onions are translucent, about 5-7 minutes. Add garlic and thyme leaves and cook for 1 minute.
- Stir in flour and cook for another minute. Gradually whisk in chicken broth and milk, and cook, stirring constantly, until liquid comes to a boil and is slightly thickened, about 1-2 minutes. Add potatoes and bring back to a boil, then reduce heat and simmer until potatoes are tender, about 12-15 minutes.
- Stir in cream cheese until melted and add turkey, chard and corn. Cook until turkey is warm and chard is wilted, about 10 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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