Chicken and Veggie Chowder
Ingredients:
4 Chicken breasts
7 Potatoes
4 Carrots
4 Celery stalks
3 Leeks
1 Bundle of chives (green onions will work if you can’t find fresh chives)
1/4 cup butter
1/2 cup whole milk
1/2 cup light cream
1 qt. vegetable or chicken stock
1 large pinch dried Sage (fresh is my preference)
Directions:
Quarter 4 of the potatoes and set the others aside to prepare later. Prepare the leeks by removing the green portions, rinse these thoroughly, chop finely and set aside to add later. Cut down the center of the white portions lengthwise and wash thoroughly. Chop finely and sauté lightly in half the butter for 5-7 minutes. Add 1 quart or chicken stock and the quartered potatoes, and simmer 20-25 minutes.
While this is simmering, cut the remaining potatoes into about ½ inch cubes. Add them to the bowl holding your green sections of the leeks. Cut carrots and celery into moderate sized pieces and add to the prep bowl. (Do not put the chives/green onions into this bowl).
Cook the chicken through in a skillet using a dab of butter. Let the chicken get slightly brown while doing so. Cube the chicken breasts into ½ inch pieces and add to the prep bowl. While the skillet is hot, add a half cup of the broth from the stock pot and deglaze. Drain the skillet into the stock pot.
Remove potatoes and leeks to a small bowl, using a potato masher; mash to a puree. Set aside.
Dump all the bits in the prep bowl into the stock pot and simmer for 20-25 min.
Chop the chives/green onions.
Return the puree to the stock pot. Stir in the milk, cream, chives/green onions and remaining butter. Cook for one or two more minutes or until hot. Toss in the sage, stir and remove from heat. Season with salt and pepper to taste.
Serve with fresh bread, or garnish with croutons.
© 2006 – All Rights Reserved
