Chicken and Potato Chowder

I recently decided to make a chowder for my wife. I know she loves most types of soup, in particular of the chowder styles. I did this not only because I love her dearly, but also because I had leftover rosemary fingerling smashed potatoes staring at me every time I opened the refrigerator and I was not going to have them go to waste. Sure, I thought of making a corned beef hash with them, but the thought of my wife took over and won that urge.

This recipe was not only a great use of leftover, but super simple to make and full of comfort to boot. We ate this chowder for a few days, it was that good.

Ingredients:

• 4 tbsp unsalted butter
• 2 whole carrots, diced
• 1 rib of celery, diced
• 1 whole medium sized onion, diced
• 1/4 cup of all purpose flour
• 5 chicken tender loins, cooked and cubed or shredded
• 1/2 tbsp salt, to taste
• 1/2 tbsp dried thyme
• 1 bay leaf
• pinch of cracked black pepper
• 5 cups of chicken stock
• 2 cups of milk
• 2 cups of cooked potatoes, diced
• 1 cup of frozen corn
• shredded cheddar cheese, optional

Start by having your mise-en-place in place as this is a bit of a quick process.

Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.

Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.

Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.

Now you are ready to serve.

Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.

Dig in. This chowder scream comfort. Maybe it is the tenderness of the vegetables and potatoes, or maybe it is the subtle, but flavorful hint of thyme, but overall this chowder will have you wanting another bowl, and another one the following day. My wife was super happy with this recipe, and I was as well, plus I was able to use up those great potatoes. Hope you enjoy!

Chicken and Potato Chowder

Dax Phillips

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soups

Servings 10

Ingredients

  

• 4 tbsp unsalted butter
• 2 whole carrots diced
• 1 rib of celery diced
• 1 whole medium sized onion diced
• 1/4 cup of all purpose flour
• 5 chicken tender loins cooked and cubed or shredded
• 1/2 tbsp salt to taste
• 1/2 tbsp dried thyme
• 1 bay leaf
• pinch of cracked black pepper
• 5 cups of chicken stock
• 2 cups of milk
• 2 cups of cooked potatoes diced
• 1 cup of frozen corn
• shredded cheddar cheese optional

Instructions

 

• Start by having your mise-en-place in place as this is a bit of a quick process.
• Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.
• Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.
• Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.
• Now you are ready to serve.
• Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.