Chicken Vegetable Chowder

Submitted by MsLizze

"I like to cook one-dish meals that have a lot of vegetables in them, but are not time consuming to make so this is what I came up with when I received my last co-op order. I really liked the addition of the cinnamon and nutmeg; it gives it a nice warm flavor. This chowder would be really good served with some rustic bread."

 

• Ready In: 9hrs 45mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 cup carrot, chopped
• 1 medium yellow onion, chopped
• 1 cup celery, chopped
• 1 1⁄2 lbs red potatoes, cubed
• 1 tablespoon garlic
• 2 bay leaves
• 1 1⁄2 teaspoons cinnamon
• 1 1⁄2 teaspoons white pepper
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon nutmeg
• 1 tablespoon fenugreek seeds
• 1 tablespoon cilantro
• 8 bone-in chicken thighs
• 5 cups chicken stock (or vegetable stock)
• 2 medium zucchini, cubed
• 1 cup sour cream

directions

1. In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
2. When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
3. Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
4. Stir in the sour cream and serve.

Reviews

[Sydney Mike]

Except for cutting the recipe in half for the 2 of us, I followed it right on down & the chowder was absolutely delicious, although another time I might try it with chicken breasts since I always have 'em around! Love the spice combo here, too, & the soup is just as good warmed up the second time as it was right out of the slow cooker! Thanks for sharing it! [Made & reviewed in New Kids on the Block recipe tag]