Poultry recipes
Colonial Chowder
1/4 Lb. butter
3 Oz. finely diced bacon
1 Lb. chicken breast -- boned and skinned, cubed
3/4 C. EACH: diced celery -- onion, carrot
1 1/2 C. diced baby red potatoes
1 Tsp. EACH: dried basil -- dried oregano, dried thyme
1/2 Tsp. EACH: dried parsley -- dried sage
3 bay leaves -- (3 to 4) flour (about 1/4 c.0
4 C. chicken stock
1/2 c. frozen OR fresh corn kernels
1 1/2 C. cream-style corm
1 C. heavy cream
1/2 Tsp. salt (omit if using salted stock)
1/8 Tsp. white pepper

In a saucepan over medium heat, melt butter. Add bacdon and cook about 3 min. until lightly browned. Add chicken and cook until chicken is no longer pink. Add the cledery, onion and carrots and cook until onion is softened, about 3 min.

Add the potatoes, basil, oregano, thyme, parsley, sage and bay leaves; mixe well. Add enough flour to make a roux and continue to cook and stir for 3 more minutes. Slowly stir in chicken stock and the corn. Bring to a boil, then lower the heat and, stirring frequently, simmer until vegetables are tender, about 5 min.

Add the heavy cream and continue to simmer to let thicken, stirring frequently, about 30 min. Season with salt and pepper. Remove bay leaves before serving.

Makes 8 servings.

Print this recipe