Chicken potpie chowder

Category:

Ready in 1h

Ingredients

1 tbsp butter

1 cup chopped onions

1 cup diced celery

1 tsp minced garlic

2 1/2 cups chicken broth

2 cups peeled cubed potatoes

1 1/2 tsp dried thyme

1/2 tsp poultry seasoning

1/2 tsp sea salt

1/4 tsp freshly ground pepper

1 can 398 ml cream style corn

1 cup frozen peas and carrots

2 cups chopped cooked chicken breast

1 cup half and half

1 tbsp cornstarch

1 to 2 tbsp minced fresh parsley


Directions

In a large soup pot melt butter over medium heat. Add onions celery and garlic. Cook and stir until vegetables begin to soften about 3 minutes Add broth potatoes thyme poultry seasoning salt and pepper. Bring to a boil then reduce heat to low and simmer covered for 10 minutes. Add cream style corn and peas and carrots. Simmer for 5 more minutes. Stir in chopped chicken and mix well In a measuring cup whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot. Increase heat so the chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot Makes about 10 cups chowder

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