Ingredients:

  • 4 Tbsp (60 g) Unsalted Butter
  • 1 medium (150 g) Yellow Onion, diced
  • 2 medium (100 g) Celery stalks, diced
  • 3 cloves (15 g) Garlic cloves, minced
  • 1/4 cup (30 g) All-Purpose Flour
  • 1 tsp (5 g) Smoked Paprika
  • 1/2 tsp (2.5 g) Dried Thyme
  • 5 cups (1.2 litres) Chicken Stock (low sodium)
  • 5 lbs (680 g) Gold Potatoes, peeled & diced 1/2 inch
  • 3 cups (450 g) Cooked Chicken, shredded
  • 2 cups (300 g) Frozen or Fresh Sweet Corn
  • 1 cup (240 ml) Whole Milk
  • 1/2 cup (120 ml) Heavy Cream
  • Kosher Salt, to taste
  • Black Pepper, freshly ground, to taste
  • 2 Tbsp (10 g) Fresh Parsley or Chives, chopped (for finishing)

Instructions:

  1. Prep the Ingredients: Dice the onion, celery, and potatoes evenly. Mince the garlic. Shred or dice the cooked chicken.
  2. Build the Mirepoix: Melt the butter in a large Dutch oven over medium heat. Add the diced onion and celery. Sauté gently for 6–8 minutes until soft and translucent—do not brown them.
  3. Add Garlic and Seasoning: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
  4. Create the Roux: Sprinkle the flour over the sautéed vegetables. Stir continuously for 2 minutes to cook out the raw flour taste. The mixture (the roux) should look thick and pasty.
  5. Add Stock: Gradually whisk in 1 cup (240ml) of chicken stock until the mixture is smooth and lump-free. Then, pour in the remaining stock, scraping up any browned bits from the bottom of the pot.
  6. Add Potatoes: Bring the liquid to a simmer. Add the diced potatoes. Reduce the heat and cook, covered, for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
  7. Introduce Protein and Corn: Once the potatoes are tender, stir in the shredded chicken and the corn. Return the chowder to a gentle simmer.
  8. Add Dairy: Reduce the heat to low. Stir in the whole milk and heavy cream. Do not allow the chowder to boil once the dairy has been added. Heat through gently for 5 minutes.
  9. Season and Rest: Season the chowder generously with salt and pepper. Stir well and taste, adjusting the seasoning as needed. Remove from heat, cover, and let rest for 5–10 minutes; this allows the flavours to marry and the chowder to thicken slightly.
  10. Garnish and Serve: Ladle the hot chowder into bowls. Garnish with fresh parsley or chives, and a grind of black pepper.