Old-fashioned pawtucket chicken chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Vegetable oil |
| 1 | Onion; diced | |
| 2 | Ribs celery; peeled & diced, up to 3 | |
| 2 | Potatoes; peeled & diced, up to 3 | |
| 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 | ||
| Fresh ground pepper | ||
| 1 | cup | Corn kernels; optional |
Directions
1. 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.
2. Cover and cook over low heat for about 10 minutes, and stir in the herbs.
3. 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.
4. Simmer until the vegetables are tender but not mushy.
5. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste.
6. Cook gently 5 minutes and serve very hot.
Recipe by: Recipe By : The LL Bean Book of "New" New England Cookery Posted to recipelu-digest Volume 01 Number 444 by RecipeLu <recipelu@...> on Jan 04, 1998