Ideal for a crisp weeknight dinner, this smooth chicken and mushroom chowder is thick, appetizing, and stacked with a lot of chicken, mushrooms and potatoes!

Is there anything better on a virus Fall weeknight than a major consoling bowl of chowder? This dinner prepares in around 30 minutes, and warms well for remains!

This soup is one of my top picks, since it utilizes pre-cooked chicken. Normally, at whatever point chicken goes on special at my nearby market, I stock up. Since there's just so much cooler space for those huge bundles, I more often than not add the chicken to my moderate cooker with an onion, seasonings and some chicken soup and let it cook away throughout the day until it's super fork delicate.

At that point I shred everything up and divide it out into baggies. Some go in the fridge (for suppers like this one or to top a brisk plate of mixed greens for lunch), and some go in the cooler for some other time. It's an extremely conservative approach to appreciate destroyed chicken!
CREAMY CHICKEN AND MUSHROOM CHOWDER #dinnerrecipe #food #amazingrecipe #easyrecipe
Also try our recipe Zucchini Ravioli #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS
  • 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
INSTRUCTIONS
  1. 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.  
  2. 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.
  3. 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.
  4. Stir in cream and shredded chicken and cook 2 minutes, or until heated through.  Taste and adjust seasonings as necessary, then serve.
Read more our recipe Strawberry Lemonade Slushies #healthydrink #easyrecipe #cocktail #smoothie

Source : bit.ly/2lSL4bC