Chunky Chicken Chowder
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 tbsps
Butter1 tbsp
Vegetable Oil4 cloves
Garlic (roughly chopped)4 cups
Chicken Stock230 g
White Corn (frozen)2 tbsps
All-Purpose Flour2 cups
Milk1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone
3
Season the chicken with salt and pepper
4
Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat
5
When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat
6
Brown on all sides, then remove the meat to a plate
7
Lower the heat slightly and add the onions, thyme and bay leaves
8
Season onions with salt and saute until tender, about 5 minutes
9
Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more
10
Stir the chicken back into the pot and add the stock
11
Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes
12
Add the potatoes and frozen corn and bring to a boil
13
Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more
14
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside
15
When the potatoes are tender remove the thyme sprigs and the bay leaves
16
Lower the heat and add the milk, cream and the flour paste in bits
17
Stir to mix and allow the flour to blend into the chowder
18
Season, to taste, with salt and pepper
19
Transfer the chowder to a serving bowl and spritz with lemon before serving
20
Cook's Note: Don't remove the bones from the soup
21
They have tasty morsels of chicken that you'll want to savor for the entire chowder experience