chicken + vegetable chowder…

November 12, 2009

I don’t know about you, but the second the weather turns cold and signs of winter are all around, all I want to do is curl up and have a nice bowl of hot soup.
I love this soup, because it’s a nice chicken and vegetable soup that warms the soul and brings comfort on the coldest winter days!
I also love how you make the roux for this soup in the oven!  So easy, and it makes it a nice creamy texture with no lumps!
Chicken and Vegetable Chowder
{serves 12}
Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
1 cup carrots, diced ½ inch
2 cups cooked chicken, cubed
2 cloves garlic, minced
1 14 oz can of corn, drained
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme, or ½ tablespoon dried
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
1 14 oz can chicken broth
¾ cup butter, melted
1 cup flour
1-1/2 to 2 quarts half-and-half milk (depending on how thick you like it)
Directions:
Combine melted butter and flour in oven-proof container and bake uncovered at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer with lid on until potatoes and carrots are thoroughly cooked, about 25 minutes. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat until bubbly, then reduce to low, stirring occasionally.
Serve immediately.
*Tastes even better the next day!!
{photo by me}

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