Chicken and Roasted Garlic Chowder
Author: Only From Scratch
Prep time:
Cook time:
Total time:
- 4 tablespoons butter
- ¼ cup all purpose flour
- 4 cups chicken broth
- 1½ cups sliced carrots
- 1½ cups sliced celery
- 1 cup chopped onion
- 2 potatoes, diced
- 1 teaspoon dried parsley
- 1 cup heavy cream
- 1 ounce cream cheese
- 3 cups cooked cubed chicken
- 3 cups kale
- salt and pepper to taste
- 1 head garlic
- 1 teaspoon olive oil
- salt and pepper to taste
- Heat the oven to 400 degrees
- Cut across the top of a head of garlic to expose the cloves
- Sprinkle the olive oil, salt and pepper on the head of garlic
- Wrap in foil and cook for 40 minutes in the preheated oven
- Melt butter in a large wide bottomed soup pot
- Add onion and cook for 1-2 minutes, until softened
- Add potatoes, carrots and celery and cook for another two minutes
- Sprinkle with flour and allow to cook for 1 minute
- Whisk in the chicken broth
- Continue cooking until the vegetables are cooked all the way through
- Add cream and whisk until smooth
- Add cream cheese and stir until melted and incorporated into broth
- Squeeze the roasted garlic from the head (be extra careful if it's still hot) into the broth and add the kale and chicken.
- Cook for two minutes longer and taste. Add salt and pepper as needed.
- Serve hot with crusty bread.
Recipe by Only From Scratch at https://www.onlyfromscratch.com/chicken-and-roasted-garlic-chowder/
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