Chicken Vegetable Chowder |
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Prep Time: 45 Minutes Cook Time: 540 Minutes |
Ready In: 585 Minutes Servings: 8 |
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I like to cook one-dish meals that have a lot of vegetables in them, but are not time consuming to make so this is what I came up with when I received my last co-op order. I really liked the addition of the cinnamon and nutmeg; it gives it a nice warm flavor. This chowder would be really good served with some rustic bread. Ingredients:
1 cup carrot, chopped |
1 medium yellow onion, chopped |
1 cup celery, chopped |
1 1/2 lbs red potatoes, cubed |
1 tablespoon garlic |
2 bay leaves |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons white pepper |
1 1/2 teaspoons salt |
1/4 teaspoon nutmeg |
1 tablespoon fenugreek seeds |
1 tablespoon cilantro |
8 bone-in chicken thighs |
5 cups chicken stock (or vegetable stock) |
2 medium zucchini, cubed |
1 cup sour cream |
Directions:
1. In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
2. When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
3. Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
4. Stir in the sour cream and serve.
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