Catalan Chicken Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onions, garlic, and bell peppers, and sauté until softened.
• STEP 2.Add diced chicken breast and cook until browned on all sides.
• STEP 3.Stir in diced potatoes, diced tomatoes, chicken broth, saffron threads, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
• STEP 4.Add corn kernels and simmer for an additional 5 minutes.
• STEP 5.In a separate bowl, whisk together heavy cream and flour until smooth. Gradually stir the cream mixture into the chowder, and cook for another 5 minutes or until the soup has thickened.
• STEP 6.Serve the Catalan Chicken Chowder hot, garnished with fresh parsley. Enjoy with crusty bread for dipping.

Cooking Tips

• For a smoky flavor, you can use smoked chicken or add a small amount of smoked bacon.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes with a fork before adding the cream mixture.
• Feel free to add other vegetables such as carrots or peas for extra color and texture.

Storage and Serving

• Leftover Catalan Chicken Chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the reheated chowder with a sprinkle of fresh parsley and a side of crusty bread.