Jims Chicken Corn Chowder Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Whole chicken, 5-7 lbs.
1/2 tsp: Marjoram,
1 1/2 cup: Smoked ham,
1/2 tsp: Thyme,
1 medium: Onion, minced
1/8 tsp: Allspice,
1 large: Clove garlic, minced
1/8 tsp: Sage,
4 cup: Water,
1/4 tsp: Savory,
1/2 large: Green bell pepper, chopped
1 cup: Warm milk,
1/2 large: Red bell pepper, chopped
1/8 tsp: Pepper,
6 cup: Fresh or frozen corn,
1/8 tsp: Salt,
1/2 tsp: Tarragon,
Directions:
Wash chicken inside and out. Place chicken in a large stock pot. Fill
pot with enough water to cover chicken to a depth of one inch. Cover,
bring to a boil; reduce heat and simmer until chicken separates from
bones, about 2 hours. With a wide slotted spatula remove chicken to a
plate. Refrigerate until cool enough to handle. Strain broth to
remove any bones and refrigerate. When broth is cool skim fat from
the top. Return 8 cups of broth to pot. Freeze remaining broth for
later use. Yield: 20 cups broth.
Add the spices, ham and 4 cups of water to broth. Cover, bring to a
boil. Reduce heat and simmer for 1/2 hour. Meanwhile remove skin and
bones from chicken, and discard. Coarsely chop chicken and peppers.
Mince onion and garlic, add to broth. Simmer for 1/2 hour longer,
stirring occasionally. Remove cover and bring to a boil; add corn and
return to a boil. Reduce heat and simmer 1/2 hour, stirring
occasionally. Warm milk and slowly add to chowder, and stir as it is
poured in. Simmer, uncovered 15-20 minutes more.
Note: Freezes well.
SOURCE:*Jim Bodle POSTED BY: Jim Bodle
From: Jim Bodle Date: 11-01-95 (04:09) (159)
Fido: Cooking
Source from luhu.jp
pot with enough water to cover chicken to a depth of one inch. Cover,
bring to a boil; reduce heat and simmer until chicken separates from
bones, about 2 hours. With a wide slotted spatula remove chicken to a
plate. Refrigerate until cool enough to handle. Strain broth to
remove any bones and refrigerate. When broth is cool skim fat from
the top. Return 8 cups of broth to pot. Freeze remaining broth for
later use. Yield: 20 cups broth.
Add the spices, ham and 4 cups of water to broth. Cover, bring to a
boil. Reduce heat and simmer for 1/2 hour. Meanwhile remove skin and
bones from chicken, and discard. Coarsely chop chicken and peppers.
Mince onion and garlic, add to broth. Simmer for 1/2 hour longer,
stirring occasionally. Remove cover and bring to a boil; add corn and
return to a boil. Reduce heat and simmer 1/2 hour, stirring
occasionally. Warm milk and slowly add to chowder, and stir as it is
poured in. Simmer, uncovered 15-20 minutes more.
Note: Freezes well.
SOURCE:*Jim Bodle POSTED BY: Jim Bodle
From: Jim Bodle Date: 11-01-95 (04:09) (159)
Fido: Cooking
Source from luhu.jp