I love making soups and this recipe that I found on Linday Teague Moreno‘s blog looked really yummy so I gave it a go the other night.
I modified the recipe somewhat and took a few photos of the process to share. This was very time-consuming, probably 4+ hours, so make sure you give yourself enough time!
The recipe as read below is for 8 servings. I doubled the recipe as this soup freezes great, plus if I’m going to go through the work of making it, might as well enjoy it twice as long!
Ingredients for poached chicken and chicken broth:
1 large (approximately 6 pounds) chicken
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 Tbs. Kosher salt
Ingredients for Chowder:
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
3 carrots, diced
1 large yellow onion, diced
3 medium russet potatoes, peeled and diced
1 bag frozen corn
1 to 2 teaspoons fresh thyme leaves
3 cups half and half
Freshly ground black pepper
To poach the chicken:
Add water to cover, at least 3 quarts.
Finely chop the carrots, onion and celery and add to large stock pot along with garlic, thyme, pepper and 2 tablespoon of salt. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 60 minutes. My two chickens took longer, about 1 hour 40 minutes
Broth will be a delightful golden color when ready, chicken will be very light in color.
Drain the chicken and chopped veggies, reserving the broth. Allow the chicken to cool then remove the meat from the bones.
If making stock ahead of time: Discard the bones and refrigerate the meat until ready to make the chowder.
To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 10 minutes. Add the celery and onions once bacon is starting to get crispy. I did not cook the bacon as long as I should have before adding the veggies. It still turned out good but next time I will let the bacon cook until it is crispier.
Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
Add the chicken broth, corn and chicken to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes.
Set aside 2 cups of hot broth and combine with a 1/2 cup of flour. Whisk to create a nice smooth batter
Add the cream and flour mixture to the large pot. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.
I served the chowder with garlic toast and it was delicious!