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Old-Fashioned Chicken Chowder
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- #106532
Of course old-fashioned chowder is made from scratch. It's amazingly quick, though (under 30 minutes) so there's no excuse to cheat with canned stuff. Adding a generous handful of corn helps make it even more filling.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 tablespoons vegetable oil
1 onion, diced
2 ribs celery, diced
2 potatoes, peeled and diced
2 tablespoons chopped fresh parsley
1 teaspoon dried savory
2 tablespoons flour
1 cup milk or light cream
2 cups chicken broth
2 cups diced, cooked chicken
1 cup corn, fresh, frozen or canned
salt and fresh ground pepper
directions
Heat the oil in a large pan over medium-high heat. Add the onion and celery and cook, stirring frequently for 5 minutes. Add the diced potatoes. Stir lightly then reduce the heat to low, cover the pan, and let cook for 10 minutes. Stir in the parsley and savory.
Mix together the flour and milk until it forms a smooth paste. Add the paste to the pan and stir well. While stirring, slowly add the broth and continue to stir until the flour paste is completely blended in.
Increase the heat to medium-high and bring the chowder to a boil. Reduce the heat to a simmer and let cook until the potatoes are tender.
Add the chicken and corn and season to taste with salt and pepper. Cook for 5 more minutes or until the soup is heated through. Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 25, 2013
Absolutely delicious recipe! I had made a whole chicken the other night and usually just make chicken noodle soup the next day. This time I really wanted to make something different so I tried this recipe. It has a ton of flavor and isn't too rich like some chowders can be. I didn't add the corn because I didn't have any but I think I might next time as I bet that will make this good soup even better.