| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 chicken thighs, bone in, skin removed
- Kosher salt and freshly ground black pepper
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large Vidalia or sweet onion, chopped
- 10 to 12 thyme sprigs, in a bundle
- 2 bay leaves
- 4 cloves garlic, roughly chopped
- 4 cups chicken stock
- 2 russet potatoes, peeled and cut into bite-sized cubes
- 8 ounces frozen white corn
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 lemon, halved for spritzing
Instructions
- Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
- Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
- Cook’s Note: Don’t remove the bones from the soup. They have tasty morsels of chicken that you’ll want to savor for the entire chowder experience.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 758 |
| Total Fat | 51 g |
| Saturated Fat | 22 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 33 g |
| Cholesterol | 214 mg |
| Sodium | 1437 mg |
Reviews
Loved! I had more than 4 chicken thighs (more like 10) so it definitely took longer to skin and chop them. I used 2 cans of corn, more milk and cream and a stick and a half of butter and about a 1/2 cup of flour. I also used 4 potatoes. I seasoned with salt, pepper, garlic powder and bay leaves. The lemon at the end definitely brightened it up! I used too much vegetable oil so I had to skim it off, but other than that it was amazing! Great for a cold night 🙂
Delicious chowder! Like others on here, I found it to be a bit on the watery side. Added a couple of handfuls of grated cheddar cheese and fixed the problem.
Delicious and easy (albeit time consuming). Had enough to freeze some after the in laws left. Everyone had their fill and there were two portions left. Will make again!
I love this recipe and have made this many times. Today, I made it with meaty chicken drum sticks instead of thighs and it came out just as good. I also used Silk Next Milk and Silk Heavy Cream. Delicious.
Pretty delicious, I would change the 2 cups of milk to just 1 cup. Other than that it’s still creamy and delicious!
Great chowder. Delicious and easy. I buy 8 boneless skinless thighs. Add 3 potatoes and 14 oz corn. Only 1 cup milk and 1 cup heavy cream. Less watery. Meatier Chunkier and easier!
So good! The soup was a little thin. We fried up the chicken skins, chopped them up, and topped the soup with them like croutons! Sooooo delicious! This is going in my favorite recipes.
2 words d lish!!!
Delicious! I don’t follow recipes well but my version loosely based on this was great thanks!
Quite yummy! It does take longer then 10 minutes for prep unless you were a butcher, and was a little thin.