Chickenandmushroomchowder Recipes
CHICKEN AND MUSHROOM CHOWDER
This is a hearty, meal in a bowl, good for cold days chowder. Serve it with crusty bread for a complete meal. It looks like a lot of ingredients but this is actually after-work friendly. Recipe adapted from Chicago Tribune's Good Eating section
Provided by Hey Jude
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cover mushrooms with boiling water and set aside for 20 minutes.
- Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
- Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
- Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
- Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
- Garnish with bacon.
CHICKEN AND MUSHROOM CHOWDER
This is a wonderful all-in-one chicken dish perfect when you need to whip up dinner quickly - even quicker if you already have leftover cooked chicken.
Provided by Joanie
Categories Chowder
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice, and reduce heat.
- Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
- Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 33.8 g, Cholesterol 90 mg, Fat 13.6 g, Fiber 2.5 g, Protein 38.6 g, SaturatedFat 3.7 g, Sodium 113.1 mg, Sugar 6.2 g
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- Heat a large dutch oven or heavy bottomed pot over MED heat. Add olive oil and butter. Add mushrooms, garlic, onion, carrots and celery, and cook, stirring occasionally, about 5 minutes, until soft.
- Stir in salt, pepper, and thyme. Add flour and stir to coat, cooking 1 minute. Stir in chicken stock, scraping bottom of the pan to loosen the browned bits.
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