![['Close-up of a creamy chicken and mushroom chowder in a bowl, featuring diced vegetables and herbs.', 'Side view of a rich and creamy chowder with visible chunks of chicken and mushrooms.', 'A bowl of creamy chicken and mushroom chowder garnished with parsley and freshly cracked black pepper.', 'Detailed close-up of savory chowder showcasing mushrooms, chicken, potatoes, and colorful vegetables.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/creamy-chicken-and-mushroom-chowder_1_U1.webp)
Creamy Chicken and Mushroom Chowder
A hearty and creamy chowder combining tender chicken, mushrooms, and vegetables for a comforting meal.
Ingredients
Base
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
Vegetables and Aromatics
- 8 oz cremini (baby portobello) mushrooms, sliced
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 2 carrots peeled and finely diced carrots
- 2 stalks celery, diced
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.5 tsp dried thyme
Thickening and Broth
- 1/4 cup all purpose flour
- 4 cups chicken stock (reduced sodium)
- 4-5 medium red potatoes, diced into 1/2 inch cubes
Cream and Chicken
- 2/3 cup heavy cream (or half and half)
- 2 cups shredded chicken
Garnishes
- additional black pepper for garnish
- minced fresh parsley for garnish
Instructions
- Heat oil and butter in a large pot. Add mushrooms, garlic, onion, carrots, and celery; cook until soft, about 5 minutes.
- Stir in salt, pepper, thyme, then add flour and cook 1 minute. Pour in chicken stock, scraping up browned bits.
- Add potatoes and bay leaf; bring to a boil and cook 12-15 minutes until potatoes are tender and chowder thickens. Add more stock if needed.
- Stir in cream and shredded chicken; cook 2 minutes until heated through. Adjust seasonings and serve garnished with parsley and black pepper.
Notes
For a thicker chowder, mash some potatoes before serving.