Smoked Chicken and Vegetable Chowder
Savor the comforting warmth of this Smoked Chicken and Vegetable Chowder, a creamy, hearty dish that's perfect for cozy family dinners or casual entertaining. Brimming with tender smoked chicken, russet potatoes, and a medley of vibrant vegetables like carrots, celery, and corn, this chowder is elevated with smoky paprika and a touch of thyme for depth and aroma. A rich blend of chicken broth, whole milk, and heavy cream creates a luxuriously velvety base that's thickened with a flavorful roux. Ready in just an hour, this easy recipe is ideal for busy weeknights, yet impressive enough to wow guests. Serve it steaming hot with crusty bread or crackers for the ultimate comfort food experience. Perfect for lovers of savory chowders, rustic flavors, and wholesome, satisfying meals, this dish is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces (about 1 lb) smoked chicken breast
- 3 medium (peeled and diced into 1/2-inch cubes) russet potatoes
- 2 medium (peeled and diced) carrots
- 2 stalks (diced) celery stalks
- 1 medium (finely diced) yellow onion
- 3 cloves (minced) garlic cloves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup frozen corn kernels
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes, or until the vegetables soften and the onion turns translucent.
Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes to create a roux. This will thicken the chowder.
Gradually pour in the chicken broth while stirring to avoid lumps, and bring the mixture to a simmer.
Add the diced potatoes, smoked paprika, thyme, salt, and black pepper. Stir well and let simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Meanwhile, shred the smoked chicken breasts into bite-sized pieces and set aside.
Reduce the heat to low and stir in the milk and heavy cream. Let the chowder heat through, but do not let it boil to prevent curdling.
Add the shredded smoked chicken and frozen corn kernels to the pot. Cook for another 10 minutes to heat everything through and blend the flavors.
Taste and adjust seasoning with additional salt and black pepper if needed.
Ladle the chowder into bowls, garnish with chopped parsley, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
3862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1163 mg | 388% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 61.8 g | ||
| Protein | 328.6 g | 657% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1093 mg | 84% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 8525 mg | 181% | |
*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.
