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Old-Fashioned Chicken Chowder
4 tablespoons vegetable oil
1 onion, diced
2 to 3 ribs celery, peeled, diced
2 to 3 potatoes, peeled, diced
2 tablespoons chopped parsley
2 teaspoons fresh savory, chopped or 1 teaspoon dried, optional
2 tablespoons flour
1 cup milk or light cream
2 cups chicken broth
2 cups cooked chicken, diced
salt and fresh ground pepper
1 cup corn kernels, fresh, frozen or canned, optional
Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. Cover and cook over low heat for about 10 minutes, and stir in the herbs.
Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil.
Simmer until the vegetables are tender but not mushy. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste. Cook gently 5 minutes and serve very hot.
Serves 4.
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Old-Fashioned Chicken Chowder
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Category: Recipes
Prep Time: Cook Time: Total Time:
Old-Fashioned Chicken Chowder
4 tablespoons vegetable oil
1 onion, diced
2 to 3 ribs celery, peeled, diced
2 to 3 potatoes, peeled, diced
2 tablespoons chopped parsley
2 teaspoons fresh savory, chopped or 1 teaspoon dried, optional
2 tablespoons flour
1 cup milk or light cream
2 cups chicken broth
2 cups cooked chicken, diced
salt and fresh ground pepper
1 cup corn kernels, fresh, frozen or canned, optional
Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. Cover and cook over low heat for about 10 minutes, and stir in the herbs.
Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil.
Simmer until the vegetables are tender but not mushy. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste. Cook gently 5 minutes and serve very hot.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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