New This Month

Farmhouse Chowder


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

  • Servings: 10

Source: Mad Hungry, March 2011


  • 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


  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. 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. 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.

Reviews Add a comment

  • Angela1010
    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.