Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 8 oz cremini (baby portobello) mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 carrots, peeled and finely diced
  • 2 stalks celery, diced
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried thyme
  • 1/4 cup all purpose flour
  • 4 cups chicken stock (reduced sodium)
  • 4-5 medium red potatoes, diced into 1/2 inch cubes
  • 1 dried bay leaf
  • 2/3 cup heavy cream (or half and half)
  • 2 cups shredded chicken
  • additional black pepper, for garnish
  • minced fresh parsley, for garnish

Instruction

  • Heat a large dutch oven or heavy bottomed pot over MED heat.  Add olive oil and butter.  Add mushrooms, garlic, onion, carrots and celery, and cook, stirring occasionally, about 5 minutes, until soft.  
  • Stir in salt, pepper, and thyme.  Add flour and stir to coat, cooking 1 minute.  Stir in chicken stock, scraping bottom of the pan to loosen the browned bits.
  • Add potatoes and bay leaf, and bring to a low boil.  Boil for 12-15 minutes, until thickened and potatoes are fork tender.  If chowder is getting too thick, add additional chicken stock or water as needed.
  • Stir in cream and shredded chicken and cook 2 minutes, or until heated through.  Taste and adjust seasonings as necessary, then serve.