Description

My version of New England Chicken Chowder is a slight adjustment to a childhood favorite my Mom called New England Turkey Chowder. Chicken and chicken broth or turkey and turkey broth, either way it is warm, comforting and delicious.

Ingredients

6 ounces Salt Pork or Bacon, cut into small pieces 1 ½ cups sweet onion, diced ½ cup celery, diced 4 tablespoons butter (½ stick) ½ cup all-purpose flour ½ teaspoon dried thyme ½ teaspoon white pepper 2 quarts (8 cups) Chicken Broth or Turkey Broth if using Turkey) 2 pounds Red or Yellow Potatoes, peeled and cut into bite size pieces. 2 pounds cooked Chicken or Turkey cut into bite size pieces 1 quart (4 cups) Half & Half Salt to taste

Instructions

In a medium saute pan over medium heat add Salt Pork or Bacon till golden brown, add onions and celery and saute till tender, about 10 minutes. Make a roux: Add butter and melt, then add the ½ cup flour and continue to saute, stirring constantly, over medium high heat for 3-5 minutes or till the raw flour aroma is gone. Then remove from heat and set aside. Add the potatoes to a six or more quart pot, then add the Chicken/Turkey Broth, the thyme and pepper, bring to a boil, then reduce heat to a high simmer and continue to cook for 5-10 minutes or till potatoes are fork tender. Lower heat source to medium and add the roux stirring until smooth and it begins to thicken. Lower the heat source to medium low, add the Chicken/Turkey and the half & half, stirring to completely combine and bring to temp. Adjust salt & pepper to taste and serve hot along with oyster crackers.

Serves

4 - 6

Additional Comments

Substitute the chicken and chicken broth for turkey and turkey broth to make New England Turkey Chowder.

New England Chicken Chowder