This chowder is warming and filling and full of healthy whole food ingredients. The chiles and jalapeños are a nice addition that add a little kick, but feel free to omit them if you’re looking for a more traditional and mild chowder. See note at the bottom for dairy free version.
3 tablespoons salted butter
1 medium yellow or white onion, chopped
3 teaspoons sea salt, divided
1 teaspoon ground black pepper
2 celery stalks, chopped
1 large carrot, quartered lengthwise and chopped
2 poblano chiles, chopped
1 jalapeno, minced
2 garlic cloves, minced
1/2 teaspoon paprika
2 teaspoons dried thyme
1/3 cup all purpose flour
2 russet potatoes, cubed
6 cups chicken stock
1 1/2 cups whole milk
1 bay leaf
2 cups frozen or fresh corn kernels
2–3 cups cooked chicken breasts, chopped
Chopped fresh parsley (optional garnish)
In a large stock pot or dutch oven, melt butter on medium to high heat. Add the chopped onion and 1 teaspoon of salt and pepper and sauté until translucent and tender, about 5-7 minutes. Add the celery, carrot, and chiles and sauté for an additional 5 minutes until vegetables are softened. Add the jalapeño, garlic, paprika, thyme, and remaining salt and sauté for 30 more seconds.
Add the flour and potatoes to your stock pot and cook for 2 minutes stirring regularly. This allows the flour taste to “cook off” and will help thicken the chowder. Add the chicken stock, whole milk, and bay leaf and stir together while bringing the chowder to a boil. Once boiling, turn heat to low and add the corn and chicken and simmer partially covered for 20-30 minutes until the potatoes are tender.
Serve individual bowls of warm chowder garnished with parsley (optional) and a couple turns of fresh ground pepper. The chowder will store well in an airtight container in the refrigerator for 2-3 days.
Make this dish dairy free by substituting the butter with olive oil and the whole milk for a creamier plant-based milk like full fat oat milk.
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