4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing
Begin by cutting the chicken. Cut the flaps from the thighs and cut the meat into cubes, making sure to leave some meat on the bone. Next, season the chicken with salt and pepper.
Once the chicken is cut and seasoned, prepare a large pot with two tablespoons of butter and the oil added then put on the stove on medium-high heat. Once the butter has melted and the oil is hot, add the chicken thigh cubed meat and bones. Brown the chicken on all sides, then remove the meat to a plate to set aside.
Next, lower the pot’s heat slightly and add the onions, thyme and bay leaves. Season the ingredients with salt and sauté them until the onion is tender; approximately five minutes. Next, add the garlic and cook until the garlic is tender, making sure to stir it together. This may take an additional four more minutes.
Once the onion and garlic are tender, add the chicken back into the pot and add the stock. Then raise the heat and bring it to a boil, then lower the heat again and allow it to simmer for approximately 20 minutes. After 20 minutes, add the potatoes and corn then bring it to a boil again. Then reduce the heat and allow it to simmer and cook for approximately 30 minutes more, and until the potatoes are tender.
While the ingredients in the pot are cooking, make a paste with the remaining two tablespoons of butter and the flour in a small bowl. When the potatoes are tender, remove the thyme and bay leaves. Then lower the heat and add the milk, cream and flour paste in parts. Stir it all together and allow to flour paste to blend into the chowder. Season, to taste, with salt and pepper.
Spritz the chowder with lemon, then serve and enjoy hot!
As the temperature continues to drop and snow piles up, I find myself wanting to eat meals that will keep me warm. Chowders are a perfect meal on cold days! This recipe is perfect for cold weather and is easy to make. This recipe yields about four to six servings, depending on how big or small you want your servings to be.
This recipe can be adjusted to suit your tastes and needs. If you want a thicker chowder, I would recommend adding a little more flour to the flour paste until you reach the consistency you want. You can also use any potatoes or corn you have; it doesn’t have to be exactly as the ingredients call for.