This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chunky Chicken and Mushroom Chowder
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- #29583
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/4 pound chicken breast (with bone)
2 cups chicken broth
1 cup water
6 red potatoes, scrubbed and cut into 1-inch slices
1 carrot
1 teaspoon salt
3/4 teaspoon dried thyme
1/8 teaspoon black pepper
1 cup milk
1/4 cup heavy cream
8 ounces mushrooms (Crimini or a variety), cut into bite sized pieces
1/2 teaspoon Worcestershire sauce
directions
In a 3 quart-pot, bring chicken breast, broth and water to a boil. Reduce heat to low, cover and simmer 20 minutes or until the chicken is done.
Remove the chicken from the broth and set aside broth pot. Cut chicken into larger pieces and discard skin and bones.
To the broth, add potatoes, carrot, 3/4 tsp. salt, thyme and black pepper. Cover and simmer about 15 minutes or until the potatoes are tender.
Add milk, cream, mushrooms and the reserved chicken meat. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Taste and add remaining 1/4 tsp. salt and Worcestershire sauce.
Serve with crusty French bread.
added by
mcasias
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 22, 2014
This is just like the Campbell's Chunky Chicken and Mushroom Chowder and I loved it! The only thing that needs work, which could be on my end and not the recipe, is that it is a little more runny than I'd like.