About
Take a moment to relax. The day is over... time to unload the burdens of the day, and a bowl of Comfort Chowder is here to help with that. The broth is creamy and savory, with just a hint of rich butter and spice. Fluffy potatoes and juicy chicken are taking a leisurely swim in this Comfort Chowder, and your taste buds are going to enjoy the plunge. Don't wait! Grab a spoon and dive in!
Ingredients
- For the chowder:
- 1/4 cup butter
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 1/4 cup all-purpose flour
- 1 tablespoon paprika
- 2 medium potatoes, peeled and chopped
- 1 (32-ounce) carton chicken broth
- 1 rotisserie chicken, shredded
- 6 cups fresh or frozen corn kernels
- 1/2 teaspoon hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 cup 2% milk
- Optional, for serving:
- chives, to taste, chopped
- parsley, to taste, chopped
- oyster crackers, to taste
Directions
Step 1 -In a stockpot over medium-high heat, melt the butter.
Step 2 -Add the onions and the peppers and cook, while stirring, until the vegetables are crisp-tender, about 3-4 minutes.
Step 3 -Add the flour and the paprika and stir until blended and the paprika is fragrant, about 1 minute.
Step 4 -Add the potatoes and the broth and stir to combine.
Step 5 -Bring the soup mixture to a boil.
Step 6 -Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 12-15 minutes.
Step 7 -Add the chicken, the corn, the hot sauce, the Worcestershire sauce, and the salt and stir to combine.
Step 8 -Bring the soup mixture to a boil.
Step 9 -Reduce the heat to medium-low and cook, uncovered, until the corn is tender, about 4-6 minutes.
Step 10 -Add the milk and cook until heated through; make sure not to boil it.
Step 11 -Garnish with the chives and the parsley.
Step 12 -Serve with the oyster crackers.
