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When the temperatures drop or life feels a bit overwhelming, there's nothing quite like a warm bowl of chowder to soothe the soul. Comfort food has a special place in our hearts, offering not only nourishment but also a sense of warmth and familiarity. Among the myriad of comforting meals, Chicken & Veggie Chowder stands out as a wholesome, hearty dish that's perfect for family dinners or cozy nights in. This delightful chowder balances rich flavors with nutritional goodness, making it an appealing choice for both novice cooks and seasoned chefs alike.

Hearty Vegetable and Chicken Chowder

Warm up your evenings with a bowl of delicious Chicken & Veggie Chowder, the ultimate comfort food. This hearty dish brings together tender chicken, a colorful medley of vegetables, and a creamy broth, creating a nourishing meal perfect for family dinners or cozy nights in. With simple ingredients and easy preparation, it's a fantastic choice for both new and experienced cooks. Enjoy the soothing flavors and the joy of home-cooked goodness!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, diced

1 large zucchini, diced

1 cup frozen corn

1 cup diced potatoes (Yukon Gold or red potatoes)

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper, to taste

1 cup whole milk (or heavy cream for a richer chowder)

1 tablespoon fresh lemon juice

Fresh parsley or chives, chopped (for garnish)

Instructions
 

Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes until the onion is translucent and fragrant.

    Add the Vegetables: Stir in the diced carrots, celery, and red bell pepper. Cook for another 5 minutes, adding a pinch of salt to encourage the juices to release.

      Incorporate Chicken: Add the cut chicken pieces to the pot. Cook for approximately 5-6 minutes, stirring occasionally, until the chicken starts to brown.

        Simmer: Pour in the chicken broth, then add the diced zucchini, frozen corn, and diced potatoes. Sprinkle in the dried thyme, oregano, and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, or until the vegetables and chicken are tender.

          Enrich the Chowder: After the veggies are tender, remove the bay leaf. Stir in the whole milk (or heavy cream) and bring the chowder back to a gentle simmer. You can adjust the thickness by adding more milk or broth if desired. Season with additional salt, pepper, and the fresh lemon juice to brighten the flavors.

            Serve: Ladle the chowder into bowls and top with fresh parsley or chives for garnish. Pair with warm crusty bread for a truly hearty meal!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings