Perfect for a chilly weeknight meal, this creamy chicken and mushroom chowder is thick, savory, and loaded with plenty of chicken, mushrooms and potatoes!
Prep Time : 15 minutes
Cook Time : 30 minutes
Total Time : 45 minutes
Servings : 8 servings
INGREDIENTS
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 8 oz cremini (baby portobello) mushrooms, sliced
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 2 carrots, peeled and finely diced
- 2 stalks celery, diced
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/4 cup all purpose flour
- 4 cups chicken stock (reduced sodium)
- 4-5 medium red potatoes, diced into 1/2 inch cubes
- 1 dried bay leaf
- 2/3 cup heavy cream (or half and half)
- 2 cups shredded chicken
- additional black pepper, for garnish
- minced fresh parsley, for garnish
Get the instructions ===>> thechunkychef.com
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