Lunch: Creamy Chicken and Mushroom Chowder

Recipe by Judy Kim This cozy chowder, packed with chicken and mushrooms, will warm and fill you up at the same time.

Ingredients

1 tbsp. unsalted butter
1 Garlic clove, minced
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 tbsp. fresh thyme, chopped
kosher salt
1 lb. red potatoes, quartered
8 oz. baby bella mushrooms, sliced
1 qt. unsalted chicken broth
1 bay leaf
4 c. shredded rotisserie chicken
1 c. heavy cream
Freshly ground black pepper
2 tbsp. chopped fresh chives

Instructions

In a large dutch oven over medium heat, melt butter. Cook garlic, onions, celery, carrots, and thyme. Season with 1 teaspoon salt. Stir occasionally for 5 minutes.
Add potatoes, mushrooms, chicken broth, and bay leaf. Simmer until potatoes are tender, 20 minutes.
Add chicken, heavy cream, and 1/2 teaspoon black pepper and simmer for 5 minutes. Remove bay leaf.
Garnish with chives and serve immediately.

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