Page 18 - 201415_TOH_Cookbook

CHICKEN
CHOWDER
AUSTIN FAMILY, STERLING, MA
INGREDIENTS
Serves 6
1 (3-pound) chicken
1/4 pound bacon, cubed
2 cups cubed potatoes
1 cup chopped carrots
1 cup chopped onions
3 sprigs thyme (or 1 teaspoon dried thyme)
2 teaspoons salt
1/2 teaspoon ground black pepper
4 cups milk or coconut milk
Chopped leeks, turnips, or other soup-ready vegetables (optional)
“This is a family favorite for wintertime.”
Laura Austin Santry
PREPARATION
1. Put the chicken in a pot and cover with water. Bring the pot to a boil, lower to a simmer and cook gently until the chicken is cooked through, about 35 minutes. Let cool.
2. Strain the broth and save. Pull the meat off the chicken and set aside. Discard the bones, skin and connec- tive tissue.
3. In a large pot or Dutch oven, cook the bacon to render the fat. Set aside the bacon but leave the fat in the pot. Stir in the potatoes, carrots, onions, thyme and season with salt and pepper. Pour in the milk and add the chicken and the bacon pieces. Stir in any additional soup vegetables.
4. Stir, thinning with the saved chicken broth as needed. Simmer gently until the vegetables are cooked through and the soup has thickened, about 30 minutes.
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