2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 large chicken fillets, cooked and shredded
4 cups chicken broth
3 cups red potatoes, diced with skins on
1 cup heavy cream
1 teaspoon dried thyme
Salt and black pepper to taste
Chopped parsley for garnish
Directions
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant.
2. Add the shredded chicken to the pot, stirring to combine with the onion and garlic.
3. Pour in the chicken broth and bring the mixture to a simmer.
4. Add the diced red potatoes to the pot. Cover and cook until the potatoes are tender, about 15–20 minutes.
5. Stir in the heavy cream, dried thyme, salt, and black pepper. Let the chowder simmer for another 5 minutes, allowing the flavors to meld.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley.
Variations & Tips
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For a richer flavor, consider adding bacon bits for a smoky undertone. Vegetarians can replace the chicken with canned cannellini beans and use vegetable broth instead of chicken broth. If you prefer a thicker chowder, mash some of the potatoes against the side of the pot to release their starch. Adjust the amount of cream for a lighter or heavier soup according to your preference. Fresh dill or chives can be substituted for parsley for a different herbal note.
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