From Our Kitchen

Recipe: Chunky Chicken and Mushroom Chowder

Chunky Chicken and Mushroom Chowder
4 Servings
Crimini Mushrooms


  • 8 ounces crimini sliced or quartered
  • 1 whole bone-in chicken breast (about 1 ¼ pounds)
  • 2 cups ready to use chicken broth
  • 1 cup water
  • 6 red skinned potatoes (about 1 ½ pounds), scrubbed and cut into one inch chunks
  • 1 carrot, cut into ¼ slices
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon Worcestershire sauce

Steps / Directions

  1. In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat.  Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside.  Remove the chicken from the broth and set aside the pot with the broth.  Remove and discard chicken skin and bones.  Tear chicken meat into large pieces; set aside.
  2. To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper.  Cover and simmer about 15 minutes, or until the potatoes are tender.
  3. Add milk, cream, mushrooms, and the reserved chicken meat.  Bring to a boil.  Reduce heat, cover, and simmer 5 minutes.  Taste and add the remaining salt if needed, along with the Worcestershire sauce.  Serve with crusty French bread.