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Farmhouse Chowder

Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.

  • servings: 10

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Ingredients

  • 1 whole chicken (3 1/2 to 4 pounds)
  • 8 to 10 cups water
  • 1 large onion, 1/2 left whole, 1/2 chopped
  • 2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice
  • 4 stems fresh flat-leaf parsley, plus more for garnish
  • 10 whole black peppercorns
  • 1 ounce (2 tablespoons) unsalted butter
  • 2 tablespoons flour, preferably Wondra
  • 1 small turnip, cut into 1/2-inch dice
  • 4 ounces rutabaga or parsnip, cut into 1/2-inch dice
  • Coarse salt
  • 1/2 cup heavy cream
  • 1 tablespoon fresh dill, finely chopped, for garnish
  • Vermont Common crackers, for serving

Directions

  1. Step 1

    Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.

  2. Step 2

    Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.

  3. Step 3

    Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.

Source
Martha Stewart Living, August 2008

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Reviews (2)

  • grrlTravels 14 Jan, 2012

    We love this soup! It is very sweet and chicken-y--so good. You may want to double the recipe.

  • Angelalina 5 Mar, 2011

    This soup was absolutely delicious and often requested by my boyfriend even though I have yet to make it a second time as it is a little time consuming. We made a day in October of going to the pumpkin patch out at a local mountain farm and picking up the fresh veggies needed for this soup and a farm-raised chicken. The perfect combination of comfort food and tasty flavors, I can't wait to make it again!