Creamy Chicken and Potato Chowder
This comforting chicken chowder is packed with vegetables including potatoes, chard and corn. It's guaranteed to warm you up even on the coldest of days.
Servings: 6 -8
Ingredients
- 2 tablespoons 30g unsalted butter
- 1 large yellow onion diced
- 3 carrots peeled and diced
- 1 stalk celery diced
- Coarse kosher salt 1/2 tsp to start and freshly ground black pepper, to taste
- 4 cloves garlic minced
- 2 teaspoons fresh thyme leaves chopped if large (about 3 sprigs or 1/2 teaspoon dried)
- 3 tablespoons all-purpose flour
- 4 cups 1L low or no sodium chicken broth
- 2 cups 1/2 L milk (substitute up to 1 cup of half and half for a creamier taste)
- 1 pound red potatoes about 4 medium, cut into 1/2 inch cubes (450g)
- 4 ounces cream cheese 115g
- 3 cups about 1lb. cooked chicken or turkey, shredded (450g)
- 1 small bunch about 2 cups, 1/3lb., 150g chard leaves, stems discarded, chopped
- 1 cup 5oz fresh or frozen corn (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.
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