It’s almost winter- well it’s meant to be. If you look at the weather forecast for winter, it’s expected to be above average temperatures for this winter which after a long hot summer isn’t really what you want to hear.
Regardless of however I thought we would post some of our favourite soups this month and this is a favourite Chicken chowder. It’s simple and quick. We eat a lot of soups when the husband is at work because he isn’t a fan of them. Me I love soups {and salads} because they are so quick and filling. Just what I need.
I had always thought chowder was a heavy, stodgy floury soup and so never tried it until I got married and it was served at my wedding reception. I then fell in love with a good chowder and this is a simple one. This recipe is an adaptation of a Jamie Oliver Recipe.
I last made this after coming home from a trip to Dinner Plate falls. The boys had been swimming in temperatures only fish should be swimming in. So it was perfect to be able to come home whip it up and eat.
Chicken Chowder
What you will need:
- 2 chicken breasts, cut into small pieces
- 2 Slice of bacon chopped
- 1 large Onion, finely chopped
- 2 garlic cloves, crushed
- 1tbsp olive oil
- 20g butter
- 2 medium carrot, finely chopped
- 4 large potatoes, chopped into cubes
- 30g plain flour
- 400ml chicken stock (made from stock cube)
- 400ml cream {or milk}
How to:
1. In a large saucepan add the olive oil and cook the onions for about 1 minute until soft. Add the butter, garlic, carrot bacon and chicken and continue to cook until the chicken has sealed over a low-medium heat as you don’t want to brown any of the vegetables or the chicken.
2. Stir in the flour and once incorporated, pour in the chicken stock and bring to a simmer.
3. Finally, add the potatoes and cook for about 20 minutes until the potatoes are soft over a medium heat stirring every so often. Add the cream, mix well and bring back to the simmer.
{image is from here because I am not a food stylist}
