I have wanted to make a hearty chowder since the first snowfall a few months back. So, when I came across this Martha Stewart recipe for Chicken and Potato Chowder, I decided to give it a try. Not only is it a nice change from a traditional seafood chowder, but it’s also a great way to use up leftover chicken.
2 boneless, skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 Tbsp. all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed
oyster crackers (optional)
- Season chicken with salt and pepper.
- Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
- Add remaining tablespoon oil to same pan over medium-low heat.
- Add onion and garlic; season with salt.
- Cook, stirring often, 5 minutes.
- Sprinkle in flour; cook, stirring, 1 minute.
- Slowly stir in stock until incorporated.
- Add potatoes.
- Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
- Stir in milk and nutmeg.
- Simmer, stirring occasionally, until thick, 3 to 5 minutes.
- Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes.
- Season with salt and pepper.
- Serve immediately (with oyster crackers if desired)
Food Mingle Blog Alternatives and Substitutions:
- I substituted 2% milk for whole milk because it is what I had on hand – the chowder still turned out great.
- I used leftover baked chicken, cut into cubes, instead of cooking chicken just for this chowder.
- Next time, I would add more corn and more potatoes to make this chowder more hearty (but perhaps my use of the 2% milk thinned it out too much, making it seem less hearty).
Yield: 7 cups