Creamy Chicken and Mushroom Chowder
By Judy Kim

Yields:
4
Prep Time:
35 mins
Total Time:
35 mins
This cozy chowder, packed with chicken and mushrooms, will warm and fill you up at the same time.
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Ingredients
- 1 Tbsp. butter
- 1 clove garlic, minced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 Tbsp. freshly chopped thyme
- kosher salt
- 1 lb. red potatoes, quartered
- 8 oz. baby bella mushrooms, sliced
- 1 qt. unsalted chicken broth
- 1 bay leaf
- 4 cups shredded rotisserie chicken
- 1 cup heavy cream
- Freshly ground black pepper
- 2 Tbsp. freshly chopped chives
Directions
- Step 1In a large Dutch oven over medium heat, melt butter. Cook garlic, onions, celery, carrots, and thyme. Season with salt and stir occasionally, 5 minutes.
- Step 2Add potatoes, mushrooms, chicken broth, and bay leaf, and simmer until potatoes are tender, 20 minutes.
- Step 3Add chicken, heavy cream, and pepper and simmer, 5 minutes, then remove bay leaf.
- Step 4Garnish with chives and serve immediately.
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