Chicken Main American

Chicken chowder

Name: Chicken chowder recipe
Yield: 4
Cuisine: /american
Ingredients: 20.00 ml extra virgin olive oil; 100g streaky bacon, cut into small pieces; 4 sprigs tarragon; 450g chicken thigh fillets, cut into bite-size pieces; 1 onion, finely chopped; 2 celery stalks, finely chopped; 3 garlic cloves, crushed; 2 bay leaves; 40.00 ml plain flour; 750ml chicken stock; 250ml cream; 250g potato, peeled, cut into 1cm; 2 tsp Dijon mustard; 3 corn cobs; White pepper, to season; Sliced long green shallots, to serve; Crusty bread, to serve

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by Lucy Nunes

Delicious Team

Jul 18, 2024

Settle in for a cosy evening and cook up a bowl of this easy and creamy chicken chowder. This aromatic comfort food is the perfect warming dish to make in cool weather or when you're in the mood for a hearty chicken soup. A fragrant range of ingredients make the base of this soup, including tarragon, Dijon mustard, white pepper, bay leaves and garlic cloves along with the essential thin pure cream and chicken stock. Boosted with vege's and served with crusty bread for dipping, this chicken chowder recipe is worth cancelling all plans for.

1 tbs extra virgin olive oil
100g streaky bacon, cut into small pieces
4 sprigs tarragon
450g chicken thigh fillets, cut into bite-size pieces
1 onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, crushed
2 bay leaves
2 tbs plain flour
3 cups (750ml) chicken stock
1 cup (250ml) pure (thin) cream
250g potato, peeled, cut into 1cm
2 tsp Dijon mustard
3 corn cobs
White pepper, to season
Sliced long green shallots, to serve
Crusty bread, to serve

Method

1.

Heat the oil in a large saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, for 3 minutes or until golden and crispy. Set aside with a slotted spoon and reserve. Add tarragon and cook for 30-40 seconds until crispy. Set aside with a slotted spoon and reserve.
2.

Increase heat to high. Add the chicken and cook, untouched, for 3-4 minutes until chicken becomes golden. Stir gently and cook for a further 2 minutes. Set chicken aside with a slotted spoon.
3.

Add onion, celery, garlic and bay leaves to pan and cook over medium heat, stirring occasionally, for 5 minutes until softened but not coloured. Add the flour and stir for 1 minute. Return the chicken to pan with the stock, cream, potato and mustard. Stir to combine, scraping bottom of pan with a spoon. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, covered and stirring occasionally, for 15 minutes.
4.

Meanwhile, cut kernels from corn cobs. Add kernels to pan and simmer for the last 3-4 minutes of cooking time, until corn is just tender. Season with white pepper and check for salt.
5.

Sprinkle with reserved bacon, shallot and reserved tarragon. Serve with crusty bread.