Old-fashioned pawtucket chicken chowder

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Vegetable oil
1 Onion; diced
2 Ribs celery; peeled & diced, up to 3
2 Potatoes; peeled & diced, up to 3
2 tablespoons Chopped parsley
2 teaspoons Fresh savory; chopped
OR 1 teaspoon dried; optional
2 tablespoons Flour
1 cup Milk OR light cream
2 cups Chicken broth
2 cups Cooked chicken; diced
Salt
Fresh ground pepper
1 cup Corn kernels; optional

Directions

1. Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes.

2. Cover and cook over low heat for about 10 minutes, and stir in the herbs.

3. Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil.

4. Simmer until the vegetables are tender but not mushy.

5. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste.

6. Cook gently 5 minutes and serve very hot.

Recipe by: Recipe By : The LL Bean Book of "New" New England Cookery Posted to recipelu-digest Volume 01 Number 444 by RecipeLu <recipelu@...> on Jan 04, 1998

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