SPRING CHICKEN CHOWDER WITH POTATOES, PEAS & CARROTS RECIPE

Spring Chicken Chowder with Potatoes, Peas & Carrots Recipe image

Provided by á-7737

Number Of Ingredients 12

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½ lb carrots
3 oz shallot
1½ lbs red potatoes
garlic (use 2 large cloves)
1 1/2 cubed chicken thighs
2 pkts chicken broth concentrate
10 oz peas
kosher salt
ground pepper
olive oil
3 Tbsp all-purpose flour
2 cups milk

Steps:

1. Prep ingredients Scrub carrots and halve lengthwise if large. Cut crosswise into ¼-inch half moons. Halve, peel, and finely chop all of the shallot. Scrub potatoes and cut into ½-inch pieces. Peel and finely chop 2 teaspoons garlic. Pat chicken dry and cut into 1-inch pieces, if necessary. Season all over with 2 teaspoons salt and several grinds of pepper. 2. Brown chicken Heat 2 tablespoons oil in a large pot over medium-high. Add chicken and cook, without stirring, until well browned on one side, about 5 . minutes. Stir, then continue to cook until golden brown on other side, about 3 minutes more. 3. Add vegetables Add carrots and shallots and cook, stirring occasionally, until shallots are just beginning to brown, 3-4 minutes. Stir in garlic and 3 tablespoons flour and cook, stirring up any browned bits, about 1 minute. 4. Build soup Add potatoes, 4 cups water, all of the chicken broth concentrate, 1 teaspoon salt, and several grinds of pepper. Cover and bring to a boil. Reduce heat to medium and simmer, partially covered, until vegetables are tender, about 10 minutes. 5. Finish soup & serve Add peas and 2 cups milk to chowder and bring to a very gentle simmer. Season to taste with salt and pepper and ladle into bowls. Enjoy! 6. Crunch, crunch! What better way to top a chowder than with oyster crackers or crumbled saltines?