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Creamy Chicken Chowder
Winter weather calls for a comforting, hearty soup. You'll need a Dutch oven or heavy bottomed stock pot to make this simple recipe that's perfect for weekly meal prep. To cut cooking time even more, we recommend using a goo.
Ingredients
Instructions
steo 1
In a Dutch oven or heavy bottomed stock pot, heat 1 tbsp olive oil and 1/3 cup (about 5 tbsp) butter on medium-low heat until the butter melts.
step 2
Add the onion, carrot and celery, season with salt and pepper then sauté until softened (3-5 minutes).
step 3
Add 1/3 cup flour and stir into the vegetables until the vegetables are coated with the butter and flour mixture. Continue cooking, stirring frequently, for another 2-3 minutes. Don’t rush this step, as you’ll want to ensure the raw flour taste gets cooked out.
step 4
Add chicken broth and stir, scraping to incorporate any brown bits from the bottom of the pan.
step 5
Once the broth is simmering, add the chicken bouillon cube and bay leaf. Stir until the bouillon cubes are completely dissolved.
step 6
Stir in the potatoes, cubed chicken and corn, and reduce the heat to a low simmer.
step 7
Allow to simmer for 10-15 minutes, stirring in the milk halfway through.
step 8
Adjust seasoning to taste, then serve hot. Top with chopped parsley and grated parmesan.
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