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CROCKPOT & MEAT, Recipes

Easy Chicken Recipe – Chunky Chicken with Ham Chowder Recipe

Chunky chicken with ham chowder recipe is an easy chicken recipe that’s so rich and creamy, but low-fat food. You can also make a variation with warming soup along with fish. The chunks of chicken not only comes with creamy but lots of corn make for so simple to taste. If you notice, then you’ll find a pattern in this recipe. You may prefer easy, quick meal recipes in your house while running busy December. Moreover, you can continue the meal along with most months of the year. This chicken recipe comes as an easy level while making with some simple ingredients. This is a great recipe to throw together with no advance planning.

Total Time: 1 Hour 30 Minutes
Prep. Time: 10 Minutes
Cook Time: 1 Hour 40 Minutes
Serves: 4 – 6

Ingredients

  • Chicken thighs – 4 that comes with bone in, but without skin
  • Butter – 4 tablespoons
  • Vegetable oil – 1 tablespoon
  • Large Vidalia or sweet onion – 1, chopped
  • Thyme sprigs – 10 to 12 that coming in a bundle
  • Bay leaves -2
  • Garlic – 4 cloves that comes with rough and chops
  • Chicken stock – 4 cups
  • Russet potatoes – 2 that need to peel and cut into bite-size cubes
  • Frozen white corn – 8 ounces
  • All-purpose flour – 2 tablespoons
  • Milk – 2 cups
  • Heavy cream – 1 cup
  • Lemon – 1 that is halved for spritzing
  • Freshly ground black pepper and kosher salt

Directions

  1. Use salt and pepper while seasoning your chicken. Add 2 tablespoons butter and oil to a big stock pot on medium heat. Add the chicken thing bones along with cube-meats of thigh while melting butter and oil is hot. Brown their all sides and remove them to a plate.
  2. Make the heat lower while adding onions, bay leaves, and thymes. Now, season onions along with sautéing and salt until tender for 5 minutes. Add the garlic and stir while cooking for 4 minutes or until your garlic is tender. Stir the chicken back into the pot along with the stock. Raise the heat and bring to boil, then lower the heat that needs simmering for 29 minutes. Add frozen corn and potatoes while bringing to a boil. Cook them for 30 minutes or until potatoes are tender.
  3. Meanwhile, use remaining butter while making a paste with the flour in a small bowl. And set aside.
  4. When your potatoes are tender, and then remove the thyme springs and the leaves of bay. Lower the heat while adding the cream, milk, and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Taste while seasoning with salt and pepper.
  5. Those are all and transfer the chowder to a serving bowl and sprinkle with lemon while serving.

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