Rating: 4.5 stars
67 Ratings
  • 5 star values: 37
  • 4 star values: 20
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0

A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave.

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 30 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.

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  • In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

Nutrition Facts

69 calories; protein 1.3g; carbohydrates 7g; fat 4.6g; cholesterol 12.9mg; sodium 312.3mg. Full Nutrition
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