Chicken and Mushroom Chowder
Cozy up with a bowl of creamy Chicken and Mushroom Chowder, the ultimate comfort food that’s perfect for chilly evenings. This hearty recipe combines tender shredded chicken, earthy mushrooms, and velvety potatoes in a rich, flavorful broth enhanced with garlic, thyme, and a touch of heavy cream. Made in just one pot, this chowder is as easy to prepare as it is delicious. The recipe starts with pan-seared chicken and a buttery mushroom sauté, building layers of savory depth. Finished with fresh parsley, it's a wholesome, satisfying meal that's perfect on its own or paired with a slice of crusty bread. Whether you're looking for a quick dinner or a crowd-pleasing dish, this chicken chowder will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with a pinch of salt and pepper.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set it aside to cool slightly.
In the same pot, add the remaining butter and diced onion. Sauté for 4 minutes until the onions are translucent.
Stir in the minced garlic and sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Sprinkle in the flour and stir continuously for 1-2 minutes to create a roux.
Gradually pour in the chicken broth while stirring, ensuring there are no lumps of flour. Increase the heat to medium-high and bring the mixture to a gentle boil.
Reduce the heat to medium and stir in the heavy cream, diced potatoes, thyme, salt, and pepper.
Shred the cooked chicken with a fork and return it to the pot.
Simmer the chowder for 15-20 minutes, stirring occasionally, until the potatoes are tender and the chowder has thickened.
Taste and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh parsley before serving. Serve hot with crusty bread if desired.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 634 mg | 212% | |
| Sodium | 5175 mg | 225% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 16.3 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 269 mg | 21% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4573 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
