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Farmhouse Chowder

There are few things cozier than curling up with a bowl of hearty, home-style chicken chowder.

  • servings: 10

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Ingredients

  • 2 whole chicken breasts, bone-in, skin on
  • 6 cups chicken broth
  • 1 ounce (2 tablespoons) unsalted butter
  • 1/2 large onion, chopped
  • 1 carrot, cut into 1/2-inch dice
  • Coarse salt
  • 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
  • 1/2 cup heavy cream
  • 1 tablespoon fresh dill, finely chopped, for garnish

Directions

  1. Step 1

    Simmer chicken breasts in broth for 20 minutes. Let stand off heat for 20 minutes. Let cool enough to handle, remove skin and bones, and shred chicken into bite-size pieces.

  2. Step 2

    Melt butter in a large pot over medium heat. Add chopped onion, diced carrot, and a pinch of salt, 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, 6-8 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
Mad Hungry, March 2011

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Reviews (1)

  • 19 Oct, 2011

    I made this chowder as written - I used rutabaga and enjoyed it but will probably use parsnip next time. I didn't realize that rutabaga have a horseradish like flavor which isn't bad, just different. Very easy recipe and tasty results. Like LSQ, I prefer a rich though not too thick chowder.