It’s that time of year again where it’s cooling off and we feel like comfort food.
This Chowder is a winner served with a fresh crusty bread roll!
However… you don’t really need the bread roll….
This is a luscious thick soup that could be a starter or main meal… it’s super filling, warm and comforting!
1 large chicken breast diced
3 rashers of Bacon diced
1 Onion diced
5 baby potatoes peeled and diced
3 cloves of Garlic finely diced
2 Shallots sliced
2 bay leaves
sprigs of fresh Parsley finely chopped
2 tablespoons of plain flour
60 grams of salted Butter
splash of olive oil
2 cups of Chicken Stock
1 cup of Milk
What to do:
I’ve used a large cast iron pot on the stove top. Heat the pot to medium heat and add a splash of olive oil and 30 grams of the butter.
Add the bacon, onion, garlic and the bottom half of the shallots. Sauté until the onion is soft.
Remove from the pan and brown the chicken.
Add the flour and the rest of the butter and stir to combine as the butter is melting.
Add the potatoes, onion and bacon mix.
Add the chicken stock and milk and give a good stir to combine. Add the bay leaves.
Turn down the heat and simmer until the potato is cooked and the chowder thickens.
I like to leave it on the very lowest setting and leave it on for hours,
stirring occasionally to ensure it is not sticking to the bottom of the pot.
Add the tops of the shallots and the parsley and remove the bay leaves just before serving.
Any soup is always better the re-heated the next day..
I like to add a little freshly grated cheese to my chowders!