A chicken chowder is easy to make with a slow cooker or a stove top. The following are the instructions on how to make chicken chowder.
- 4 skin removed, bone in chicken thighs
- Black pepper and kosher salt
- Butter – 4 tablespoons
- Vegetable oil – 1 tablespoon
- Chopped sweet onion or Vidalia
- Bundled thyme sprigs – 10 to 12
- Bay leaves – 2
- Roughly chopped garlic – 4 cloves
- Chicken stock – 4 cups
- Peeled and bite-sized potato cubes – 2 russet potatoes
- Frozen white corn – 8 ounces
- All-purpose flour – 2 tablespoons
- Milk – 2 cups
- Heavy cream – 1 cup
- Halved lemon, for spritzing
Cut the chicken thigh flaps and cube them, leaving little meat attached to the bone. Use pepper and salt to season the chicken. Add a couple of tablespoons of oil and butter to a huge stock pot on moderate heat. Add the cubed meat and chicken thigh bones to the pot. Take the meat out onto a plate when brown. Reduce the flame marginally and add thyme, onions and bay leaves to the pot. Use salt to season the onions and saute them until soft, for close to five minutes. Add garlic and cook it for a few minutes. Add the chicken to the pot again. Increase the flame, let it boil – later reduce the heat for a 20-minute simmering. Add the frozen corn and potatoes and let them boil. Bring the heat to simmer and let it cook for an additional 30 minutes.
Simultaneously, prepare a flour and butter paste. Once the potatoes are soft, add the flour paste along with the cream and milk. Stir and let the flour blend and turn into chowder. Add some pepper and salt to taste. Shift the chowder to a bowl and spritz some lemon before serving.
Let the bones stay in the soup. They comprise tasty chicken morsels that you’d like savoring for the whole chowder experience.