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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (1)

18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
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.