The rest of the cream of mushroom soup left over from the chicken dinner the other day went into this soup. I made the two dishes on the same day, actually, but I didn’t serve them together. The chicken dinner was served with rice; a loaf of sourdough bread accompanied this chowder.
A chowder? Yes, a chowder. Thick and creamy. The thickness is made possible by three things — a roux, the half-can of cream of mushroom soup and dairy cream. Very easy to make. Very delicious to eat.
Recipe: Chicken, mushrooms and vegetables chowder
- 4 tbsps. of butter
- 1 medium-sized carrot, cubed
- 2 celery stalks, diced
- 1 onion, roughly chopped
- salt and pepper
- 6 to 8 button mushrooms, thinly sliced
- 1/3 c. of sweet corn kernels (fresh, frozen or canned)
- 2 tbsps. of flour
- 4 c. of chicken broth
- 1/2 can of cream of mushroom soup
- meat from one chicken breast, diced
- 1/2 c. of dairy cream (half-and-half will do too)
- Heat 2 tbsps. of butter. Add the carrot, celery and onion, sprinkle with salt and pepper, and saute until softened, about four minutes. Add the sliced mushrooms and sweet corn, sprinkle with a bit more salt and pepper, and continue sauteing for another two minutes. Scoop out the vegetables and transfer to a bowl.
- Add the remaining butter to the pan. Add the flour, all at once, and stir to make a smooth paste. Proceed to make a blonde roux (read more about roux).
- Pour in the chicken broth in a thin stream, stirring as you pour. Bring the mixture to a simmer. Stir in the mushroom soup.
- Add the chicken meat and the sauteed vegetables. Taste the soup, add more salt and pepper, as needed. Cover, lower the heat and simmer for ten minutes.
- Turn off the heat and stir in the cream.
- Serve the chicken, mushrooms and vegetables chowder hot with crusty bread.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4