Include in Print View:

Colonial Chowder

Colonial Chowder recipe image
This International soup features Lb. butter, Oz. finely diced bacon, Lb. chicken breast -- boned and skinned, , Cubed. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 867.3
Description
This International soup features Lb. butter, Oz. finely diced bacon, Lb. chicken breast -- boned and skinned, , Cubed. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/4 Lb. butter
  • Oz. finely diced bacon
  • Lb. chicken breast -- boned and skinned,
  • Cubed
  • 1/4 C. EACH: diced celery -- onion, carrot
  • 1/2 C. diced baby red potatoes
  • Teaspoon. EACH: dried basil -- dried oregano,
  • Dried thyme
  • 1/2 teaspoon. EACH: dried parsley -- dried sage
  • 3 bay Leaves -- (3 to 4)
  • Flour (about 1/4 c.0
  • C. chicken stock
  • 1/2 c. frozen OR fresh corn kernels
  • 1/2 C. cream-style corm
  • C. heavy cream
  • 1/2 teaspoon. salt (omit if using salted stock)
  • 1/8 teaspoon. white pepper
Directions
  1. 1
    In a saucepan over medium heat, melt butter.
  2. 2
    Add bacdon and cook about 3 min.
  3. 3
    until lightly browned.
  4. 4
    Add chicken and cook until chicken is no longer pink.
  5. 5
    Add the cledery, onion and carrots and cook until onion is softened, about 3 min.
  6. 6
    Add the potatoes, basil, oregano, thyme, parsley, sage and bay leaves; mixd well.
  7. 7
    Add enough flour to make a roux and continue to cook and stir for 3 more minutes.
  8. 8
    Slowly stir in chicken stock and the corn.
  9. 9
    Bring to a
  10. 10
    boil , then lower the
  11. 11
    heat and, stirring frequently,
  12. 12
    simmer until vegetables are tender, about 5 min.
  13. 13
    Add the heavy cream and continue to simmer to let thicken, stirring frequently, about 30 min.
  14. 14
    Season with salt and pepper.
  15. 15
    Remove bay leaves before serving

Nutrition Facts

Servings 8

Amount Per Serving
Calories 867.3kcal
% Daily Value *
Total Fat 46.9g73%
Saturated Fat 20.5g103%
Cholesterol 223.4mg75%
Sodium 1658.3mg70%
Total Carbohydrate 52.6g18%
Dietary Fiber 13.5g54%
Sugars 2.3g
Protein 61.0g122%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, baby, bacon, basil, boiling, boned, breast, butter, carrot, celery, chicken, chowder, colonial, corm, corn, cream, creamstyle, cubed, diced, dried
Read it online: https://www.chefs-mate.com/recipe/colonial-chowder/