A hearty chowder with vegetables and chicken. A perfect comfort food.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Butter | ½ cup | ||
| Spring Onion, chopped | 1 cup | ||
| Carrot | 2 | ||
| Bell Pepper | 1 | ||
| Garlic | 2 cloves | ||
| Russet Potato | 4 | ||
| Small Radishes, quartered | 1½ cups | ||
| All-Purpose Flour | ½ cup | ||
| Cooked Rotisserie Chicken | 2 cups | ||
| Vegetable Stock | 4 cups | ||
| Water (optional) | 1 cup | ||
| Heavy Cream | 2 cups | ||
| Smoked Paprika | 2 teaspoons | ||
| Salt & Pepper | — |
Directions
Ideally, have the shredded rotisserie chicken prepped before cooking. You can purchase a cooked chicken at a store and manaully shred the chicken breasts for the required 2 cups. You can freeze the remaining chicken for future recipes.
Finely dice the spring onions, bell pepper, garlic cloves, and one carrot.
Cut the potatoes and remaining carrot into small 1/2 to 1 inch chunks. Cut the radishes into quarters. Set aside. (Optional) Cut the potatoes into 1/2 inch slices instead, and cut star shapes out of them to match the in-game representation of the dish.
Melt the butter in a large pot. Stir in the spring onions, bell pepper, garlic, and diced carrot and cook for about 2 minutes. Season with a pinch of salt.
Stir flour into the pan and cook until flour gives a slightly toasted smell. Be careful not to burn the flour. You may need to stir in the 1 cup of optional water if it is too thick. Final consistency should be between a sauce and a paste.
Pour 1 cup vegetable stock into the mixture and bring to a simmer for about 5 minutes.
Pour the remaining 3 cups of vegetable stock, the potatoes, radishes, shredded chicken, and chopped carrot into the pot. Stir until combined and simmer for 5 minutes. Lightly season with salt and pepper.
Stir in heavy cream and smoked paprika. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, 15-20 minutes. Stir occasionally. Add salt and pepper to taste.