Tired of cream soups and want something new, but tested? I want to see what your dish consists of, and not to eat incomprehensible, albeit tasty mashed potatoes? American chowder soup is at your service – this simple stew with pieces of vegetables is prepared on milk, and although it does not require special cooking skills, you it will take time to master the basics of cooking. Good fit for the cold season, it will warm and saturate. And this one аромат! 
Time: one hour. 40 min Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken thighs on bone, skinless
- 4 tbsp. l (60 gr.) Butter
- 1 tbsp. l vegetable oil
- 1 large sweet onion, chop
- 10 – 12 branches of thyme, in a bunch
- 2 bay leaves
- 4 cloves of garlic, chopped casually
- 4 tbsp. chicken broth
- 2 potatoes, peel and cut into small cubes
- 250 gr frozen corn
- 2 tbsp. l flour
- 2 tbsp. milk
- 1 tbsp. fat cream
- 1 lemon, cut in half for spraying
Recipes with similar ingredients: chicken thighs, milk, cream, corn, potatoes, garnish bouquet, bay leaf, thyme
Recipe preparation:
- Cut the flesh from the chicken thighs, leaving some meat on the bone, and cut into cubes. Salt, pepper. Put 2 tbsp. l (thirty gr.) butter with vegetable oil in large pan and put on a moderately high fire. When creamy the butter will melt and the vegetable oil will heat up add chicken pulp and bones. Fry until golden brown on all sides, after then put the meat in a plate.
- Reduce heat slightly and pour onion, thyme and laurel leaves. Salt the onions and sauté for about 5 minutes, until soft. Add the garlic and stir for another 4 minutes., until the garlic softens. Put the chicken back in pan and fill in the broth. Boost fire, bring to boil, then reduce heat and simmer for 20 minutes. Add potatoes and frozen corn and bring to a boil again. Reduce the heat and simmer until the potatoes are soft, yet about 30 minutes
- At this time, rub the remaining cream in a small cup butter with flour and set aside for now. When the potatoes get soft pull out thyme twigs and bay leaves. Reduce the fire, pour in milk, cream and add in parts a mixture of flour and butter. Stir and wait until the flour thickens the stew. Salt pepper to taste.
- Pour the soup into the tureen and sprinkle with lemon juice before serve. Do not remove the bones from the soup. They have tidbits on them, that you want to savor.
