11.05.2011

Colonial Chowder


This is one of my favorite soups (of which there are many) because it is SO flavorful!  You can look at that picture and see all of the herbs!  This comes from my husband's family and I'm not sure who exactly, so we'll just leave it at that.  I'm sorry I don't have more pictures, but please try it and enjoy!


Colonial Chowder (printable version)
1/4 lb. butter
3 oz. bacon, finely diced
1 lb. chicken breast, boned, skinned, cubed
3/4 c. celery, diced
3/4 c. onions, diced
3/4 c. carrots, diced
1-1/2 c. red potatoes, diced (unpeeled)
1 tsp. basil
1 tsp. oregano
1 tsp. thyme
1/2 tsp. parsley
1/2 tsp. sage
3-4 bay leaves
1/4 c. flour
4 c. chicken broth (from this maybe??)
1-1/2 c. frozen corn
1 can cream-style corn
1 c. heavy cream
1/4 tsp. pepper

Melt butter in Dutch oven.  Add bacon and cook until slightly browned.  Add chicken and cook until no longer pink.  Add celery, onion and carrots; cook until onion is softened.  Add potatoes, basil, oregano, thyme, parsley, sage, and bay leaves; mix well.  Add enough flour to make a roux and continue to cook and stir for 3 minutes.  Slowly stir in chicken broth and corn.  Bring to a boil, then lower heat and simmer (stirring frequently) until vegetables are tender.  Add heavy cream and continue to simmer to let thicken, stirring frequently, for about 30 minutes.  Add pepper (and salt to taste).  Remove bay leaves before serving.

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1 comment:

Lauren said...

I know it's not even 9AM, but this looks and sounds SO delicious!! Thanks for sharing :)

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