Chowder is a rich and thick soup typically containing Clams / Chicken / Fish / Sweet corn, cooked in medium flame with potatoes and cream.
Recipe for the best Chicken Chowder :
Preparation time : 20min
Serves : 4
Calories : 320cal
Chicken breast : 1, without skin, cut into 1 inch cubes - 260cal
Bacon :1, Finely chopped (optional)
Onion : 1, finely chopped - 60cal
Fresh Celery : 1/2Cup, chopped - 6cal
Carrot : 1, chopped / cubed - 25cal
Frozen corn : 1/2Cup(optional), i didn't add as it was out of stock :)
Half and half : 2Cups - 630cal / 1/4cup fresh cream
Potato : 1 / small,5oz Cut into 1/2 inch cubes - 100cal
Maida / all purpose flour : 1 1/2tbsp - 70cal
Chicken stock : 1 1/2Cup - 12cal
Butter / vegetable oil : 1tbsp - 120cal
Bay leaf : 2
Black Pepper : 1/2tsp
Dried or fresh thyme / parsley : 1tsp
1. Melt butter in a large stockpot or Dutch oven over medium heat. Add bay leaf ,bacon and chicken. Cook over medium heat until no longer pink, about 6 minutes. Now add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in dried thyme/ parsley until fragrant, about 1 minute.
2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and half and half. Bring to a boil, reduce heat and simmer until potatoes are tender, about 12-15 minutes.
3. When the Chowder is really thick, season with black pepper and salt. If the chowder is too thick, add stock / milk to reach the desired consistency.
3. Serve hot!!
Note : If you are adding fresh cream instead of half and half, increase the quantity of chicken stock and add cream in the end &allow to boil for 2-3 minutes.