Two Recipes For Chicken Chowder

[sylvia]

Recipes by Michael Bonacini, FoodTV, Cook Like A Chef

Dilled Chicken Chowder

* 3 x Bacon slices, coarsely chopped

* 4 x skinless boneless chicken thighs, cut into 1 inch cubes

* 2 x medium leeks, sliced

* 1 x large red-skinned potato, diced into 1 inch cubes

* 1 cup chicken broth - (250ml)

* 3/4 cup cream - (175ml)

* 1 1/2 tbsp fresh dill, chopped - (22.5ml)

1. Sauté bacon until crisp in a deep, heavy bottomed skillet. Drain on paper towel.

2. Add chicken and leek to bacon skillet. Sauté for 5 minutes. Add potato and chicken broth and bring to a boil. Cover and reduce heat, simmer for 10 minutes.

3. Add cream and dill and continue to simmer uncovered this time until chicken is cooked through and the potatoes are tender.

4. Season with salt and pepper. Ladle into bowls and garnish with crispy bacon.

5. Serve and enjoy!

Pumpkin Leek and Chicken Chowder

2 red bell peppers, roasted, peeled, stemmed, seeded and cut into 1/2 inch pieces

2 tbsp olive oil

1 1/2 lbs boneless, skinless chicken thighs, diced

3 leeks, white part only

1 2 lb pumpkin, peeled, seeded, cut into 1 inch chunks

3 tbsp all purpose flour

2 tsp ground cumin

1 tsp salt

1/2 tsp fresh ground pepper

2 1/2 cups chicken broth

1 ear of corn, kernels removed (1 cup)

1 tbsp fresh oregano leaves

1 tbsp fresh thyme

1/2 cup creme fraiche or sour cream

1. Heat oil in a large sauce pan or dutch oven and brown chicken pieces, remove chicken and keep warm.

2. Add leeks and pumpkin in same pot and sauté for 5 minutes. Add flour, cumin, salt and pepper and cook for 2 minutes. Add corn, peppers, chicken, broth, oregano and thyme. Bring soup to a boil. Cover and simmer for 30 minutes.

3. Ladle into bowls and garnish with sour cream.

 

[dawn_mo]

I am making the Dilled Chicken Chowder for lunch for a friend of mine

and my sister-in-law. I wanted to make a soup and serve it with some small sourdough rounds, and this sounds perfect. I love dill in chicken soup, thanks for posting, Sylvia!

 

[sylvia]

Sounds like a perfect lunch. Yum!

 

[dawn_mo]

I am making it right now for dinner.

My newly moved here SIL doesn't realize that I have to plan things ahead, and have become not so spontaneous, called and said she wasn't coming over but going to a festival instead. And they would stop by and pick me up so I could go too. That was 30 minutes before they planned on picking me up, so I politely declined and decided to make this for my family instead tonight. My friend didn't know she was coming over yet, so no harm done there. I couldn't find leeks, so I am using green onions. I boned four chicken thighs (which I discovered I am not very good at, whole chickens, chicken breasts yes, but the thighs, not so much), made a chicken stock from the bones and trimmings. I have just a little bit of fresh dill left so I think I am going to have to use some dried dillweed. I forgot to buy cream, so I am going to have to use milk and add a little cream cheese. Sigh. Nonetheless, it smells wonderful and I am serving it in sourdough soup bowls. I think it is going to be a very good soup as is, and I think the original would be excellent. I will let you know the verdict on my version. smileys/smile.gif

 

[dawn_mo]

This is a very good soup. I found out that my milk was bad,

so I had to use chicken broth and cream cheese. I had to add more liquid and then served in the bread bowls, which I baked at 375 for about 10 minutes, along with the innards from the soup bowls. It was wonderful. I would make it brothier next time but we are brothy people.
The only problem I have is throwing away those sourdough soup bowls. It was a very delish meal and would definitely make it again. Perhaps not in the bread bowls, just served with sourdough on the side, but the crusty innards were so good dipped in the soup. This one is a keeper. Thanks again Sylvia!