Ginger Chicken Chowder
Can’t imagine anything more comforting than a steaming bowl of this chowder on a cold day.- Prep Time 30 minutes
- Cook Time 30 minutes
Ingredients
This can be easily doubled
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4 chicken thighs or airline breasts
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3 Tbsp butter
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4 Tbsp Olive Oil
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1 c small diced onion
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1/2 cup of fresh grated ginger
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2 cloves garlic, minced finely
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1 cup small diced celery
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1 cup leeks, medium dice
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1 cup diced red bell pepper
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1 cup thin skinned white potatoes, med diced
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4 cups chicken stock
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2 Tbsp all-purpose flour
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3 cups whole milk
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Kosher salt and fresh black pepper to taste
Directions
This cannot be simpler:
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Roast salted/peppered chicken thighs at 400 for 30 minutes. Let sit.
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Into a large soup pot, melt butter and oil, the put in all your veggies. Stir, let simmer about 15 minutes. Once the potatoes are almost cooked, add your stock stir.
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Bone out all of your thighs and chop/shred the meat. Add it to the pot.
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Mix the flour and milk in a cup and pour it into the pot, raising the flame to thicken the soup, stirring constantly.
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Serve in big bowls with lots of warm crusty, preferable semolina, bread. And wine. Lots of wine.
