Chunky Chicken Mushroom Chowder
Warm up with a bowl of this hearty Chunky Chicken Mushroom Chowder, a comforting blend of tender chicken, earthy mushrooms, and velvety potatoes in a rich, creamy broth. Infused with the aromatic flavors of garlic and fresh thyme, this chowder is thickened with a touch of flour for the perfect balance of creaminess and texture. The secret lies in using simple ingredients like russet potatoes, diced onions, and heavy cream to create an irresistible dish that's both rustic and satisfying. Ready in just about an hour, this one-pot wonder is ideal for cozy family dinners or meal prepping on chilly days. Garnish with fresh parsley for a pop of color, and serve with crusty bread to soak up every luscious bite. Perfect for lovers of creamy soups, chicken-based dishes, and comfort food classics!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups button mushrooms, sliced
- 2 large russet potatoes, peeled and diced
- 4 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes per side until golden brown and fully cooked. Remove the chicken from the pot and set aside to cool. Once cool, dice the chicken into bite-sized chunks.
In the same pot, add the remaining 1 tablespoon of olive oil and the butter. Once the butter melts, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the pot and cook for 5-7 minutes until they release their liquid and begin to brown slightly.
Sprinkle the flour over the mushroom and onion mixture, stirring to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock while stirring constantly to avoid lumps. Add the diced potatoes, fresh thyme, salt, and ground black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover the pot and let it simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Stir in the heavy cream and diced chicken, allowing the chowder to simmer for another 5 minutes until heated through and creamy.
Taste and adjust seasoning if necessary.
Ladle the chowder into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 3244 mg | 141% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 18.5 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 286 mg | 22% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4568 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.
