Chicken and Vegetable Chowder
The inspiration for this recipe came while I was chatting with a friend. He mentioned that he was eating canned soup for lunch. As we talked, I mentioned how adding a few key ingredients would completely remake the soup into a wonderful meal. This is the result of that conversation.
Ingredients
- 2 Tbsp. butter (no substitutes)
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4 cups chopped potatoes (I leave the skin on)
- 3 Tbsp. unbleached white flour
- 4 cups chicken broth
- 2 cups milk
- 1 tsp. salt
- 3 cups chopped or shredded chicken
- 2 medium carrots, sliced
- 8 ounces frozen corn
- 1 cup chopped broccoli (or you can substitute green beans)
- 2 Tbsp. fresh thyme (or 2 tsp. dried thyme)
- dash cumin
- pepper to taste
Instructions
- Melt butter and heat oil in a Dutch oven over medium-high heat.
- Add the chopped onion and minced garlic, cook for about five minutes, or until onions are soft.
- Add the chopped potatoes and sprinkle flour over potatoes.
- Mix together with onion until completely coated and you can no longer see the flour.
- Add the chicken broth and bring to a boil.
- Boil for 10 minutes; add milk and reduce heat to medium.
- Stirring frequently, allow soup to return to a boil.
- Add remaining ingredients and simmer for about 30 minutes.
