Chicken and Potato Chowder

Name: Chicken and Potato Chowder
Ingredients: 2 boneless, skinless chicken breasts (12 ounces total), cut into cubes; Salt and freshly ground pepper; 2 tablespoons olive oil; 1 medium onion, coarsely chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2.5 cups homemade or low-sodium store-bought chicken stock; 0.5 pound red potatoes, cut into ½-inch cubes; 2.5 cups whole milk; Pinch of ground nutmeg; 0.75 cup frozen corn kernels, thawed; 0.75 cup frozen peas, thawed

4.2

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By

Martha Stewart Test Kitchen

Updated on September 28, 2016

Servings:

6

Yield:

7 Cups

Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.

Ingredients

2 boneless, skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 ½ cups homemade or low-sodium store-bought chicken stock
½ pound red potatoes, cut into ½-inch cubes
2 ½ cups whole milk
Pinch of ground nutmeg
¾ cup frozen corn kernels, thawed
¾ cup frozen peas, thawed

Directions

Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.