Post by Sharon on Aug 12, 2011 10:29:34 GMT -5
Cheesy Chicken Chowder
This is a delicious meal. The broth recipe makes 8 cups. You will use three in the chowder, two for the dumplings and three cups will be leftover to freeze. While the chowder is cooking prepare the dumplings.
Step One - Chicken Broth
Ingredients
1 stewing hen, (or 3 lb/1.5 kg chicken)
3 small unpeeled coarsely chopped carrots
3 small unpeeled coarsely chopped onions
3 coarsely chopped celery stalks
1 cup (250 mL) sliced mushrooms (stems and/or caps)
3 cloves garlic, smashed
10 fresh sprigs of parsley sprigs
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black peppercorns
2 bay leaves
8 cups (2 L) cold water
Preparation
In large stockpot or slow cooker, combine hen, carrots, onions, celery, mushrooms, garlic, parsley, salt, peppercorns and bay leaves; pour in water. Cover and cook over low heat on stove top for 4 hours or on low in slow cooker for 8 to 10 hours.
Strain broth into large bowl, pressing vegetables to extract liquid.
Skin and cube chicken to use in the chowder.
Step Two - Chicken Chowder
Ingredients
3 cups chicken broth
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
½ cup diced onion
1 ½ teaspoons salt
¼ teaspoon pepper
¼ cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
2 cups (about 8 ounces) shredded cheese
2 cups diced cooked chicken
Preparation
In a 4 quart saucepan, bring chicken broth back to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.
Melt the butter in a medium saucepan; stire in the flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened (about 2 minutes). Reduce heat; add cheese, stirring until melted.
Add chicken. Simmer on low until heated through and serve with dumplings.
Step Three - Dumplings
Ingredients
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon margarine
½ cup milk
2 cups of chicken broth
Preparation
1. Stir together flour, baking powder and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
2. Drop by spoonfuls into boiling chicken broth. Cover and simmer 15 minutes without lifting lid. Serve on top of steaming hot bowl of chicken chowder and enjoy!!
This is a delicious meal. The broth recipe makes 8 cups. You will use three in the chowder, two for the dumplings and three cups will be leftover to freeze. While the chowder is cooking prepare the dumplings.
Step One - Chicken Broth
Ingredients
1 stewing hen, (or 3 lb/1.5 kg chicken)
3 small unpeeled coarsely chopped carrots
3 small unpeeled coarsely chopped onions
3 coarsely chopped celery stalks
1 cup (250 mL) sliced mushrooms (stems and/or caps)
3 cloves garlic, smashed
10 fresh sprigs of parsley sprigs
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black peppercorns
2 bay leaves
8 cups (2 L) cold water
Preparation
In large stockpot or slow cooker, combine hen, carrots, onions, celery, mushrooms, garlic, parsley, salt, peppercorns and bay leaves; pour in water. Cover and cook over low heat on stove top for 4 hours or on low in slow cooker for 8 to 10 hours.
Strain broth into large bowl, pressing vegetables to extract liquid.
Skin and cube chicken to use in the chowder.
Step Two - Chicken Chowder
Ingredients
3 cups chicken broth
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
½ cup diced onion
1 ½ teaspoons salt
¼ teaspoon pepper
¼ cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
2 cups (about 8 ounces) shredded cheese
2 cups diced cooked chicken
Preparation
In a 4 quart saucepan, bring chicken broth back to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.
Melt the butter in a medium saucepan; stire in the flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened (about 2 minutes). Reduce heat; add cheese, stirring until melted.
Add chicken. Simmer on low until heated through and serve with dumplings.
Step Three - Dumplings
Ingredients
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon margarine
½ cup milk
2 cups of chicken broth
Preparation
1. Stir together flour, baking powder and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
2. Drop by spoonfuls into boiling chicken broth. Cover and simmer 15 minutes without lifting lid. Serve on top of steaming hot bowl of chicken chowder and enjoy!!