Best Boston Chicken Chowder Recipes

LOADED CHEESY CHICKEN POTATO CHOWDER

Steps:

• To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
• Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
• Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

BOSTON CHICKEN CHOWDER

Steps:

• Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes.
• Cover and cook over low heat for about 10 minutes, and stir in the herbs.
• Mix the flour with the milk to make a thin paste, then add the milk and broth to the soup pot and stir in the chicken and corn, and sprinkle lightly with salt and pepper to taste.
• Cook gently for 5 minutes and serve very hot.

BOSTON FISH CHOWDER

Steps:

• In large kettle or Dutch oven, cook bacon until crisp; remove and crumble.
• In drippings, cook celery, onion and garlic until tender.
• Stir in flour.
• Gradually add water and bouillon, stirring until smooth and well blended.
• Bring to a boil and add potatoes.
• Reduce heat and cook 10 minutes.
• Stir in fish; cook 15 minutes.
• Add cream and pimiento; heat through. DO NOT BOIL.
• Garnish with bacon.
• Refrigerate leftovers.

BOSTON FISH CHOWDER

Steps:

• In a large pot fry the bacon or salt pork for 5 minutes. Drain off some of the fat, then add onions, bay leaves and thyme.
• When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
• Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.
• Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.