Chicken and Mushroom Chowder

Perfect for a chilly weeknight meal, this creamy chicken and mushroom chowder is thick, savory, and loaded with plenty of chicken, mushrooms and potatoes!

Ingredients:
1 T olive oil
2 T unsalted butter
8 oz cremini (baby portobello) mushrooms, sliced
4 cloves garlic, minced
1 yellow onion, diced
2 carrots, peeled and finely diced
2 stalks celery, diced
1 t kosher salt
½ t ground black pepper
½ t dried thyme
¼ cup all purpose flour
4 cups chicken stock (reduced sodium)
4-5 medium red potatoes, diced into 1/2 inch cubes
1 dried bay leaf
⅔ cup heavy cream (or half and half)
2 cups shredded chicken
additional black pepper, for garnish
minced fresh parsley, for garnish

Instructions:
Heat a large dutch oven or heavy bottomed pot over medium 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. Add potatoes and bay leaf, and bring to a low boil. Boil for 12-15 minutes, until thickened and potatoes are fork tender. If chowder is getting too thick, add additional chicken stock or water as needed. Stir in cream and shredded chicken and cook 2 minutes, or until heated through. Taste and adjust seasonings as necessary, then serve.

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