A hearty chowder with vegetables and chicken. A perfect comfort food.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Butter | ⅓ cup | ||
| Spring Onion (chopped) | 1 cup | ||
| Carrot (minced) | 1 | ||
| Carrot (chopped) | 3 | ||
| Green Bell Pepper | 1 | ||
| Garlic | 2 cloves | ||
| Russet Potato | 3 | ||
| Radishes (quartered) | 1½ cups | ||
| 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.
2 cups Rotisserie Chicken
Finely dice the spring onions, bell pepper, garlic cloves, and one of the carrots.
1 cup Spring Onion (chopped) 1 Green Bell Pepper 2 cloves Garlic 1 Carrot (minced)
Cut the potatoes and remaining carrot into small ½ to 1-inch chunks. Cut the radishes into quarters. Set aside. (Optional) Cut the potatoes into ½ inch slices instead, and cut star shapes out of them to match the in-game representation of the dish.
3 Russet Potato 1½ cups Radishes (quartered)
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.
⅓ cup Butter 1 cup Spring Onion (chopped) 1 Green Bell Pepper 2 cloves Garlic 1 Carrot (minced)
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.
½ cup Flour
Pour 1 cup vegetable stock into the mixture and bring to a simmer for about 5 minutes.
1 cup Vegetable Stock
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.
3 cups Vegetable Stock 3 Potatoes (sliced) 1½ cups Radishes (quartered) 2 cups Rotisserie Chicken (shredded) 3 Carrots (chopped)
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.
2 cups Heavy Cream 2 teaspoons Paprika