Winter weather calls for a comforting, hearty soup.
You’ll need a Dutch oven or heavy bottomed stock pot to make this simple recipe that’s perfect for weekly meal prep. To cut cooking time even more, we recommend using a good store-bought rotisserie chicken.
RECIPE:
Creamy Chicken Chowder
INGREDIENTS
1 tbsp olive oil
1/3 cup butter
1 cup diced onion (1/2 large onion)
1/3 cup diced carrot
1/3 cup sliced celery
1/3 cup all-purpose flour
4 cups (32 fl oz box) chicken broth
1 chicken bouillon cube
1 bay leaf
4 medium Yukon gold potatoes, diced into 1.5-inch cubes
2 cups chicken breast, cubed into 1.5-inch pieces (we love the convenience of a rotisserie chicken, but you can also bake 2 lightly seasoned chicken breasts in the oven while you begin to prepare the chowder. In a 350 degree oven, bake for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees Fahrenheit.)
1/2 cup frozen corn
1 cup whole milk
Chopped parsley, garnish (optional)
Grated parmesan, garnish (optional)
INSTRUCTIONS
- In a Dutch oven or heavy bottomed stock pot, heat 1 tbsp olive oil and 1/3 cup (about 5 tbsp) butter on medium-low heat until the butter melts.
- Add the onion, carrot and celery, season with salt and pepper then sauté until softened (3-5 minutes).
- Add 1/3 cup flour and stir into the vegetables until the vegetables are coated with the butter and flour mixture. Continue cooking, stirring frequently, for another 2-3 minutes. Don’t rush this step, as you’ll want to ensure the raw flour taste gets cooked out.
- Add chicken broth and stir, scraping to incorporate any brown bits from the bottom of the pan.
- Once the broth is simmering, add the chicken bouillon cube and bay leaf. Stir until the bouillon cubes are completely dissolved.
- Stir in the potatoes, cubed chicken and corn, and reduce the heat to a low simmer.
- Allow to simmer for 10-15 minutes, stirring in the milk halfway through.
- Adjust seasoning to taste, then serve hot. Top with chopped parsley and grated parmesan.
