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Chicken Chowder

Food.and.film's picture
Ingredients
  Stewing chicken 4 Pound, cut up
  Potatoes 4 Medium, peeled, diced
  Salt To Taste
  Freshly ground pepper To Taste
  Sage leaves 1⁄2 Teaspoon, rubbed
  Garlic 1 Clove (5 gm), peeled
  Chicken fat/Margarine 2 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Half and half 2 Cup (32 tbs)
  Water 1 Quart
  Bay leaf 1
  Salt 1 Tablespoon
  Carrot 1 , peeled
  Onion 1 Medium, diced
  Thyme 1⁄2 Teaspoon
  Celery leaves 3 (As Required)
  Parsley leaves 3 (As Required)
Directions

MAKING
1) In a large kettle, put chicken with bay leaf, carrot, garlic, celery leaves, parsley, salt and sage.
2) Pour in water and then simmer the mixture, covered for about 2 hours until tender.
3) Allow chicken to cool in stock.
4) Take off meat from bones, and cut chicken in bite-size pieces.
5) Remove fat from broth saving 2 Tblsp.
6) Brown onion and potato in 2 Tblsp of fat.
7) Pour in 2 cups of chicken stock, and cook the mixture until potatoes are just tender, not mushy.
8) Add in chicken pieces, half-and-half, thyme, salt and pepper to taste.
9) Allow the mixture to come to simmering point. Ensure not to boil or the cream will curdle.
10) Pour in a little water if chowder seems too thick.

SERVING
11) Garnish with celery and parsley and serve hot at once.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
4

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