Jim's chicken corn chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken (5-7 lbs.) | |
| 1½ | cup | Smoked ham |
| 1 | medium | Onion, minced |
| 1 | large | Clove garlic, minced |
| 4 | cups | Water |
| ½ | large | Green bell pepper, chopped |
| ½ | large | Red bell pepper, chopped |
| 6 | cups | Fresh or frozen corn |
| ½ | teaspoon | Tarragon |
| ½ | teaspoon | Marjoram |
| ½ | teaspoon | Thyme |
| ⅛ | teaspoon | Allspice |
| ⅛ | teaspoon | Sage |
| ¼ | teaspoon | Savory |
| 1 | cup | Warm milk |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Salt |
Directions
Wash chicken inside and out. Place chicken in a large stock pot. Fill pot with enough water to cover chicken to a depth of one inch. Cover, bring to a boil; reduce heat and simmer until chicken separates from bones, about 2 hours. With a wide slotted spatula remove chicken to a plate. Refrigerate until cool enough to handle. Strain broth to remove any bones and refrigerate. When broth is cool skim fat from the top. Return 8 cups of broth to pot. Freeze remaining broth for later use. Yield: 20 cups broth.
Add the spices, ham and 4 cups of water to broth. Cover, bring to a boil. Reduce heat and simmer for ½ hour. Meanwhile remove skin and bones from chicken, and discard. Coarsely chop chicken and peppers.
Mince onion and garlic, add to broth. Simmer for ½ hour longer, stirring occasionally. Remove cover and bring to a boil; add corn and return to a boil. Reduce heat and simmer ½ hour, stirring occasionally. Warm milk and slowly add to chowder, and stir as it is poured in. Simmer, uncovered 15-20 minutes more.
Note: Freezes well.
SOURCE:*Jim Bodle POSTED BY: Jim Bodle From: Jim Bodle Date: 11-01-95 (04:09) (159) Fido: Cooking