Chicken Pot Pie Chowder
This is one of those “let’s cheat a little” recipes that if you don’t reveal the secret, your diners will never know the difference and it is so easy to make that you can even do it after a long day working in the sun…….. which is what I did. Oh and the secret is to use a combination of fresh, frozen and tinned ingredients.
Here’s how we do this one.
- One to two pounds boneless skinless chicken thighs— diced into one inch cubes
- Two 12 ounce cans of diced potatoes
- Four cups frozen mixed vegetables
- 1/2 cup butter
- 1/2 cup All Purpose flour
- 4 to 6 cups of 2% milk
- Two to three tablespoons Olive Oil
- One small loaf of french bread for garlic parmesan crustinis—- optional
Putting it all together:
- Heat the oil in a large stock pot or dutch oven
- Cook the chicken in batches and set aside
- Drain off some of the chicken fat
- Melt the butter in the remaining fat
- Add the flour and mix well ensuring there are no lumps
- Start adding the milk, a little at a time, until a Roux forms
- Keep adding milk until you get the desired consistency—- if need be you can add a little water .
- Add back the chicken
- Add in the remaining ingredients and stir well
- Bring to a boil and then reduce the heat to a simmer
- Simmer for approximately 20 minutes.
- While the chowder is simmering cut the french bread on the bias, spread on some garlic butter and parmesan cheese and broil for about four minutes
There you have it another “simple but tasty recipe for the grilling season and beyond”.
Until next time………