Chunky Chicken Chowder

Name: Chunky Chicken Chowder
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 4 Tbsps butter; 946 milliliters chicken stock; 2 Tbsps all-purpose flour; 227 grams frozen white corn; 4 cloves garlic, roughly chopped; 237 milliliters heavy cream; 6 servings Kosher salt and freshly ground black pepper; 1 lemon, halved for spritzing; 473 milliliters milk; 2 russet potatoes, peeled and cut into bite-sized cubes; 4 chicken thighs, bone in, skinless; 10 thyme sprigs, in a bundle; 1 Tbsp vegetable oil; 1 large Vidalia or sweet onion, chopped

You can never have too many main course recipes, so give Chunky Chicken Chowder a try. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 542 calories, 24g of protein, and 32g of fat. If you have vidalia, milk, vegetable oil, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Meat

Bone

Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes.

Ingredients you will need

Chicken Thighs

Bay Leaves

Butter

Onion

Stock

Thyme

Meat

Salt

Cooking Oil

Equipment you will use

Pot

Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes.

Ingredients you will need

Whole Chicken

Garlic

Stock

Equipment you will use

Pot

Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.

Ingredients you will need

Frozen Corn

Potato

Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Bay Leaves

Potato

Chowder

Butter

Cream