1/2 pound cremini mushrooms, sliced
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 yellow onion, diced
2 stalks celery, small diced
2 carrots, cleaned and small diced
1/4 cup all-purpose flour
4 cups low-sodium chicken stock
5 baby red potatoes, cubed
2 cups cooked shredded chicken breast
2/3 cup heavy cream
1 bay leaf
1/2 teaspoon dried thyme
Kosher salt & fresh ground black pepper
Heat a large pot or Dutch oven over medium-high heat. Add olive oil and butter to the pot. Melt the butter, and mix to combine the two fats together.
Add the garlic, onions, mushrooms, carrots and celery to the pot, and sauté together until the vegetables become soft and aromatic, and the onions become translucent, about 3-5 minutes.
Add dried thyme, salt and pepper to taste. Stir to coat the vegetables.
Add the flour, and stir to coat the vegetables. Cook until you can see no more raw flour, about 1-2 minutes.
Add the chicken stock to the pot. Be sure to deglaze the pot, scraping up all the browned bits stuck to the bottom. This is extra flavor!
Reduce heat to medium and add the potatoes and bay leaf. Bring back up to a low boil/simmer and allow to cook until the potatoes are fork tender and the soup starts to thicken, about 12-15 minutes.
Add the cream and shredded chicken to the pot. Stir to fully combine everything together. Cook until everything is heated all the way through, about 2-4 minutes.
Taste and adjust seasoning by adding salt and pepper.
Remove the chowder from the heat and carefully remove and discard the bay leaf.
Garnish with a little extra dried thyme or fresh chopped parsley, and serve hot in individual bowls.
Pro-tip: If your chowder becomes too thick, just add a little chicken stock or water, 1/4 cup at a time, until you reach your desired consistency.
Pro-tip: Feel free to use chicken from another meal, or even a purchased rotisserie chicken from the grocery store, if you don't want to prepare new chicken in advance for this recipe.
