Chicken and Roasted Garlic Potato Chowder

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, roasted and peeled
• 4 cups chicken broth
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 pound boneless, skinless chicken breasts, cut into chunks
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 2 cups milk
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and cook until translucent.
2. 2 Stir in roasted garlic, thyme, and paprika, cooking for another minute.
3. 3 Add chicken broth, potatoes, carrots, and celery. Bring to a simmer.
4. 4 Add chicken chunks, ensuring they are covered by the broth. Simmer until chicken is cooked through and vegetables are tender.
5. 5 Stir in milk and heavy cream, heating through but do not boil.
6. 6 Season with salt and pepper to taste.
7. 7 Ladle into bowls and garnish with fresh chives.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add a splash of hot sauce for a spicy kick.
• Incorporate crispy bacon bits for added richness.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute milk with almond milk for a lighter version.

Pairings

• Perfect with a glass of Chardonnay.
• Great with a side of cornbread.

Nutrition

Tips

• For extra flavor, roast your own garlic by wrapping cloves in foil and baking at 350°F for 40 minutes.
• This chowder tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of milk if needed.

Serving Suggestions

• Serve with warm crusty bread or buttered dinner rolls.
• Pairs well with a crisp green salad on the side.

FAQ