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Big Daddy's Creamy Chicken Chowder

This has been revised since the first edition. I developed the original recipe when I was living alone while working in Pennsylvania in 1993. Now that I’m cooking for more people I’ve about doubled the original quantity. I’ve also made a few more adjustments along the way. This is a delicious dish, especially on those cold, winter afternoons. It also comes with Dear Wife’s seal of approval.

1 whole chicken breast
7 cups chicken stock
1 cup light cream
pound butter
8 tablespoons flour
1 cup celery, chopped
1 cup onion, chopped
1 cup carrot, chopped
1 cup mushroom, sliced
2 cups potato, cut into " cubes
teaspoon celery salt
teaspoon black pepper
teaspoon basil
teaspoon poultry seasoning
teaspoon rosemary
teaspoon savory

salt to taste

I generally make this the day after we have a roasted chicken dinner, using the carcass to make a broth and left over breast meat for the stew. If you don’t have a chicken carcass handy then use canned broth and a whole chicken breast for the meat. Cover the chicken breast with water and a couple of bay leaves and simmer until the chicken is done, about 30 minutes. Remove and allow to cool. Once cooled dice or shred the chicken into bite size pieces. The remaining stock can be used for the stew.

Add celery, onion, carrot, mushrooms and all spices to about 7 cups of strained broth. Simmer 20 minutes or until veggies are tender. Add potato and simmer an additional 5 minutes.

In a separate saucepan melt butter and gradually add flour stirring constantly. When this roux is smooth spoon it into the broth and stir until it is completely dissolved. This will thicken the stew. Add the light cream and the chicken allowing the stew to heat through but do not allow it to boil. Serve with good crusty bread.


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