Pawtucket Chicken Chowder
Warm up with a comforting bowl of Pawtucket Chicken Chowder, a hearty New England-inspired dish brimming with rich flavors and wholesome ingredients. Tender seared chicken thighs, creamy russet potatoes, and sweet bursts of corn come together in a luscious broth infused with aromatics like fresh thyme, garlic, and a hint of bay leaf. A touch of half-and-half lends a velvety texture, making this chowder perfect for cozy family dinners or chilly evenings. This one-pot wonder is as satisfying as it is simple, with an easy-to-follow recipe that’s ready in just an hour. Garnish with freshly chopped parsley and serve with crusty bread or oyster crackers for a meal that’s both rustic and refined. Ideal for fans of hearty chicken soup recipes, creamy chowders, and New England classics!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 large russet potatoes, peeled and diced
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups half-and-half
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tbsp fresh parsley, chopped
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and sear the chicken thighs for about 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, lower the heat and melt 2 tablespoons of butter. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring continuously, to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes, fresh thyme, bay leaf, and seared chicken back to the pot. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the chowder.
Stir in the half-and-half, corn kernels, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat the chowder gently over low heat for 5 minutes, being careful not to let it boil.
Taste and adjust seasonings as needed. Remove the bay leaf.
Garnish the chowder with freshly chopped parsley and serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 33.8 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 425 mg | 33% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6231 mg | 133% | |
*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.
