Time: 1 hour 40 min.
Complexity: easily
Servings: 4 - 6

Tired of creamy soups and craving something new, yet tried and true? Want to see what's in your dish instead of eating a confusing, albeit delicious, puree? Try American chowder—this simple, chunky vegetable stew is made with milk, and while it doesn't require any special culinary skills, it will take some time to master the basics. Perfect for the colder months, it's warming and filling. And that aroma!

Ingredients:

• 4 bone-in chicken thighs, skinless
• 4 tbsp (60 g) butter
• 1 tbsp. vegetable oil
• 1 large sweet onion, chopped
• 10-12 sprigs of thyme, in a bunch
• 2 bay leaves
• 4 cloves garlic, roughly chopped
• 4 tbsp. chicken broth
• 2 potatoes, peeled and cut into small cubes
• 250 g frozen corn
• 2 tbsp. flour
• 2 cups of milk
• 1 cup heavy cream
• 1 lemon, halved for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, milk, cream, corn, potato, bouquet garni, bay leaf, thyme

We recommend

Preparation:

Step 1
• Trim the chicken thighs, leaving some meat on the bone, and dice. Season with salt and pepper. Place 2 tablespoons (30 g) of butter and vegetable oil in a large saucepan and place over medium-high heat. Once the butter has melted and the vegetable oil is hot, add the chicken thighs and bones. Fry until golden brown on all sides, then transfer to a plate.
Step 2
• Reduce the heat slightly and add the onion, thyme, and bay leaves. Season the onion with salt and sauté for about 5 minutes, until softened. Add the garlic and cook, stirring, for about 4 more minutes, until softened.
  
  Return the chicken to the pan and pour in the broth. Increase the heat to high, bring to a boil, then reduce the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring back to a boil. Reduce the heat and simmer until the potatoes are tender, about 30 minutes more.
Step 3
• Meanwhile, cream the remaining butter and flour in a small bowl and set aside. When the potatoes are tender, remove the thyme sprigs and bay leaves. Reduce the heat, pour in the milk and cream, and gradually add the flour and butter mixture. Stir and cook until the flour thickens the stew. Season with salt and pepper to taste.
Step 4
• Pour the soup into a tureen and drizzle with lemon juice before serving. Don't remove the bones from the soup; they contain tasty morsels you'll want to savor.

Votes: 3