Old-fashioned Pawtucket Chicken Chowder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | New England | Soups | 1 | Servings |
INGREDIENTS
| 4 | T | Vegetable oil |
| 1 | Onion, diced | |
| 2 | Ribs celery, peeled & diced | |
| up to 3 | ||
| 2 | Potatoes, peeled & diced up | |
| to 3 | ||
| 2 | T | Chopped parsley |
| 2 | t | Fresh savory, chopped |
| OR 1 teaspoon dried | ||
| optional | ||
| 2 | T | Flour |
| 1 | c | Milk OR light cream |
| 2 | c | Chicken broth |
| 2 | c | Cooked chicken, diced |
| Salt | ||
| Fresh ground pepper | ||
| 1 | c | Corn kernels, optional |
INSTRUCTIONS
Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. Cover and cook over low heat for about 10 minutes, and stir in the herbs. Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil. Simmer until the vegetables are tender but not mushy. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste. Cook gently 5 minutes and serve very hot. Recipe by: Recipe By : The LL Bean Book of "New" New England Cookery Posted to recipelu-digest Volume 01 Number 444 by RecipeLu <recipelu@geocities.com> on Jan 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1180
Calories From Fat: 564
Total Fat: 63.4g
Cholesterol: 0mg
Sodium: 3664.9mg
Potassium: 3036.8mg
Carbohydrates: 125.1g
Fiber: 16.3g
Sugar: 16g
Protein: 34.5g