Chicken Pot Pie Chowder
1 tablespoon butter
1 cup chopped onions
1 cup diced celery
1 teaspoon minced garlic
2 ½ cups reduced sodium chicken broth
2 cups peeled, cubed potatoes
1 ½ teaspoon dried thyme
½ teaspoon poultry seasoning
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 can (14 oz/398 mL) cream-style corn
1 cup frozen peas and carrots
2 cups chopped cooked chicken breast
1 cup 2% evaporated milk
1 tablespoon cornstarch
1 to 2 tablespoon minced fresh parsley
- In a large soup pot, melt butter over medium heat. Add onions, celery and garlic. Cook and stir until
vegetables begin to soften, about 3 minutes.
- Add broth, potatoes, thyme, poultry seasoning, salt and pepper. Bring to boil, then reduce heat to low and simmer, covered, for 10 minutes. Add cream-style corn and peas and carrots. Simmer for 5 more minutes. Stir in chopped chicken and mix well.
- In a measuring cup, whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot. Increase heat so the chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot.
Serving: 1 Cup