One-Pot Wonders

Creamy Chicken Chowder with Garlic-Parmesan Oyster Crackers

January 30, 2019
8 Ratings
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Makes 4 quarts
  • Creamy Chicken Chowder
  • 1/2 cup unsalted butter
  • 1/4 cup olive oil
  • 1/2 cup flour
  • 1 large onion, roughly chopped (about 2 cups)
  • 4 ribs of celery, roughly chopped, celery leaves reserved for serving (about 1 ½ cups)
  • 2-3 carrots, peeled and sliced 1/4 -inch thick (about 1 ½ cups)
  • 2-3 yukon gold potatoes, about 1 lb., peeled and chopped
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 quart chicken stock
  • 4 cups shredded chicken (about the amount of meat from one rotisserie chicken)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • Hot sauce, to serve (I prefer Tabasco)
  • Garlic-Parmesan Oyster Crackers
  • 2 cups oyster crackers
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped parsley
  • 1/2 cup finely grated Parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
In This Recipe
  1. Preheat oven to 350. Line a sheet pan with parchment paper. Set aside.
  2. In a large dutch oven, heat butter and olive oil over medium heat. Once the butter has melted, add the flour. Cook, stirring often, for 2 minutes. Add in the onion, celery and carrot. Cook, stirring often, until onions begin to soften, about 5 minutes. Add in the potatoes and stir to combine. Pour in the milk and heavy cream. Stir to combine to ensure there are no lumps and then add the stock. Turn the heat to high and bring to a bubble. Once bubbly, stir in the shredded chicken. Turn the heat to low and let cook, over a low heat, stirring every now and then, for 15 minutes. In the meantime, make the garlic-Parmesan oyster crackers.
  3. Place the oyster crackers in to a small mixing bowl. Set aside.
  4. Melt butter in a large saute pan over medium low heat. Once melted, add the garlic and parsley. Let cook for a minute or just fragrant being careful not to brown the garlic. Pour the warm garlic butter over the oyster crackers. Stir to coat them in butter mixture. Once coated, add in the parmesan cheese, salt and black pepper. Toss to coat and spread them on to the parchment lined sheet pan. Bake in the oven for 5-7 minutes. Remove from oven and let cool.
  5. After 15 minutes, the chowder should thicken up a bit it. Add in the frozen corn and peas and cook for a 5 minutes more.
  6. Ladle the chowder into bowls and top with hot sauce, a handful of garlic-parmesan oyster crackers and some coarsely chopped celery leaves.

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Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.