Creamy Chicken and Mushroom Chowder
This delightful creamy chicken and mushroom chowder is a comforting bowl of goodness, perfect for chilly days or when you need a little extra warmth in your life. The rich, creamy base pairs beautifully with tender vegetables, savory chicken, and earthy mushrooms, creating a dish that is both hearty and satisfying. Originally inspired by a recipe from Family Fun magazine, this adaptation ensures that it remains onion-free while still delivering excellent flavor. Your family will love this indulgent soup, making it a fantastic option for family dinners or meal prep.
N/A
Servings
180
Calories
16
Ingredients
Ingredients
butter
6 tablespoons (melted)
onion
1 medium (chopped (optional))
flour
3 tablespoons (all-purpose)
salt
2 teaspoons (to taste)
pepper
1 teaspoon (to taste)
chicken broth
6 cups (low-sodium preferred)
mushrooms
1.5 lbs (sliced)
celery
3/4 cup (sliced)
carrot
3/4 cup (chopped)
baby red potatoes
2 cups (quartered)
yellow squash
1 cup (chopped)
frozen corn kernels
1.5 cups (thawed)
thyme
2 teaspoons (dried or fresh)
light cream
2 cups (or half-and-half)
Parmesan cheese
3/4 cup (grated, plus more for garnish)
cooked chicken
2 cups (chopped)
Instructions
1
1. In a large stock pot, melt the butter over medium heat. Once melted, add the chopped onions (if using) and sauté until tender, about 5-7 minutes. If you’re omitting onions, start directly from the next step.
2
2. Sprinkle in the flour, salt, and pepper, stirring constantly until the mixture is smooth and slightly bubbly, about 1-2 minutes.
3
3. Gradually whisk in the chicken broth, ensuring there are no lumps. Increase the heat to medium-high and bring the mixture to a gentle boil.
4
4. Once boiling, add the sliced mushrooms, celery, carrots, quartered baby red potatoes, chopped yellow squash, thawed corn, and thyme. Reduce the heat to low and let the chowder simmer for 30 minutes, or until the vegetables are tender to your liking.
5
5. Stir in the light cream, Parmesan cheese, and chopped cooked chicken. Heat the chowder gently for about 10 minutes, making sure not to let it boil, allowing the flavors to meld together.
6
6. Serve hot, garnished with additional grated Parmesan cheese if desired.
Nutrition Information
13g
Fat
12g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken and Mushroom Chowder?
It is a hearty and comforting soup featuring a rich, creamy base with tender vegetables, savory chicken, and earthy mushrooms.
Can I make this chowder without onions?
Yes, this adaptation specifically ensures it can be made onion-free by skipping the onion sautéing step and starting directly with the butter and flour.
What type of mushrooms are recommended?
The recipe calls for 1.5 lbs of sliced mushrooms, though specific varieties like white button or cremini work well.
How many calories are in a serving of this chowder?
Each serving contains approximately 180 calories.
Is this recipe suitable for meal prep?
Yes, it is described as a fantastic option for family dinners or meal prep.
What are the primary vegetables used in this soup?
The chowder includes mushrooms, celery, carrots, baby red potatoes, yellow squash, and corn.
How much protein is in one serving?
There are 10 grams of protein per serving.
Can I use half-and-half instead of light cream?
Yes, the recipe notes that light cream or half-and-half can be used interchangeably.
What kind of potatoes should I use?
The recipe specifies 2 cups of baby red potatoes, quartered.
How do I thicken the chowder base?
The base is thickened by creating a roux with 6 tablespoons of butter and 3 tablespoons of all-purpose flour.
How long does the soup need to simmer?
The chowder should simmer for 30 minutes, or until the vegetables are tender.
What type of chicken should I use?
The recipe calls for 2 cups of chopped cooked chicken.
Can I use fresh corn?
While the recipe calls for 1.5 cups of thawed frozen corn kernels, fresh corn can be substituted.
Should I boil the soup after adding the cream?
No, once the light cream, Parmesan, and chicken are added, you should heat it gently for 10 minutes without letting it boil.
How much butter is required for this recipe?
The recipe requires 6 tablespoons of butter.
What is the total fat content per serving?
There are 13 grams of fat per serving.
Can I use vegetable broth instead of chicken broth?
While chicken broth is specified for flavor, you could use vegetable broth if preferred.
How much Parmesan cheese is needed?
You will need 3/4 cup of grated Parmesan cheese, plus extra for garnish.
Is this recipe inspired by a specific source?
Yes, it was originally inspired by a recipe from Family Fun magazine.
How much thyme should I add?
The recipe calls for 2 teaspoons of dried or fresh thyme.
What are the total carbohydrates per serving?
Each serving has 12 grams of carbohydrates.
What size should the yellow squash be cut?
The yellow squash should be chopped into 1 cup worth of pieces.
How much chicken broth is needed?
The recipe requires 6 cups of chicken broth, preferably low-sodium.
What is the recommended garnish?
It is recommended to serve the chowder hot, garnished with additional grated Parmesan cheese.
How much flour is used for the roux?
The recipe uses 3 tablespoons of all-purpose flour.
What is the first step of the instructions?
The first step is to melt butter in a large stock pot over medium heat.
How long do I sauté the onions if I choose to use them?
Onions should be sautéed until tender, which takes about 5 to 7 minutes.
Does this recipe contain fiber information?
The nutrition data provided does not specify a fiber count.
What is the preparation for the celery?
The celery should be sliced to measure 3/4 cup.
Can I add salt and pepper to taste?
Yes, the recipe suggests 2 teaspoons of salt and 1 teaspoon of pepper, both adjustable to taste.