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Chicken Chowder

Chicken

Ingredients
 

Basic Chowder Chicken Chowder
  • 125 g bacon bits
  • 2 carrots, thinly sliced
  • 2 sticks celery, thinly sliced
  • 1 medium onion, coarsely chopped
  • 1 bay leaf
  • 4 cloves garlic
  • 1 teaspoon pepper
     
  • 0.5 - 1 kg chicken breasts,
    cut up
  • 3 cloves (whole)
  • 1 litre water
  • dill (to taste)
  • 4 medium potatoes, diced or
    2 tins mealies (corn)
  • 4 tablespoons butter
  • 1 cup mushrooms, sliced
  • 2 tablespoons flour
  • 1 teaspoon curry powder
  • 1/2 cup cream
  • 1 glass sherry or rye
  • 60 ml parsley, chopped

Method

 

Basic chowder:
Fry the bacon in a large pot and remove. Add the carrot and celery and cook over medium heat for 2 minutes. Add the onion, bay leaf and whole cloves of garlic. Stir and add the pepper.

Chicken chowder:
Add to the "Basic Chowder" (recipe above) the chicken, cloves, water and dill. Cover and simmer for 30 minutes.

Add the potatoes or mealies and cook for a further 15 minutes*.

Meanwhile melt a lump of butter in a frying pan, add the mushrooms and cook for 3 minutes. Add the flour, curry powder and cook for 3 minutes. Stir the mushrooms into the chowder and let cook for 2 minutes. Add the cream and sherry or rye.

Sprinkle with chopped parsley.
 

 

*The time depends on the kind of potato. If they need longer to boil, add them earlier with the chicken.

Serves 4-6


Original recipe from:

The Urban Peasant: More Than a Cookbook by James Barber.
We got it from the rec.food.recipes news group. It was posted by "Karl E. Moser (KE3NF)" <karl-m@home.com>



 

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