Chicken & Vegetable Chowder

Prep Time: 45 mins | Servings: 8 Dinner Servings (with lots of leftovers)

PERFECT FOR: Fall Family Dinner 

SOUP STORY

My family loves chowder and my typical go-to chowder is the Montauk Clam Chowder I posted last year on October 9th. Being from New England, the word chowder immediately means Clam Chowder to me. There are so many variations of Clam Chowder, from creamy to brothy to Rhode Island Red--I love them all. But I try to remind myself that you can make chowder out of much more than clams! Lobster Chowder, Corn Chowder and Seafood Chowder are also favorites of ours. This chowder is a bit more out of the norm--made with chicken, potatoes, and the vegetables I had in the house. Today that meant carrots, celery, onion, fennel, fresh corn, fennel, mushrooms and garlic. I love the earthy flavor mushrooms bring to any soup. One of the things I love about soup is how flexible you can be with your ingredients. This particular soup was a winning combination that my family loved. Other variations to this soup include adding coconut milk or even adding curry to the chowder. I plan to continue playing with unique chowders this soup season so stay tuned-more to come! 

INGREDIENTS

• 1 large Spanish onion

• 1 tablespoon minced garlic (2 cloves)

• 5 cups chopped carrots

• 4 cups medium-diced celery (10-12 stalks)

• 6 ears of fresh corn, shucked off the cob

• 6 large Yukon Gold potatoes, medium dice

• 5 cups of shredded roasted chicken

• 3 cups of Cremini mushrooms-medium dice

• ½ bunch of fresh parsley

• Good olive oil

• Kosher salt and pepper to taste

• Freshly ground black pepper

• 64 ounces of chicken broth

• 1/2 pint of light cream (or to your desired creaminess)

DIRECTIONS

• In a large stockpot on medium heat, saute onions and garlic with olive oil

• Add the carrots, celery, and corn until translucent but still firm, 8 minutes

• Add the new Yukon Gold potatoes and sauté until flavors are combined-3 minutes

• Add the shredded chicken and stir to combine flavors, 5-6 minutes

• Add 1/3 of the parsley and kosher salt and cracked pepper to taste

• Add ½ (32 ounces) of the broth and bring to a simmer, 20-30 minutes. Keep extra broth on hand for your desired consistency. I usually add more as the soup cooks.

• Add the mushrooms last as you do not want to overcook them.

• Drizzle with light cream to your taste. I am very light with the cream. Simmer on low for 5-6 minutes to combine flavors

• Sprinkle each bowl with fresh parsley and serve with a oversized croutons or a crusty baguette and a Caesar Salad. Enjoy!