Debragga

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Ginger Chicken Chowder

Ginger Chicken Chowder

Can’t imagine anything more comforting than a steaming bowl of this chowder on a cold day.
  • Prep Time 30 minutes
  • Cook Time 30 minutes

Ingredients

This can be easily doubled

  • 4 chicken thighs or airline breasts

  • 3 Tbsp butter

  • 4 Tbsp Olive Oil

  •  1 c small diced onion

 

  • 1/2 cup of fresh grated ginger

  • 2 cloves garlic, minced finely

  • 1 cup small diced celery

  • 1 cup leeks, medium dice

  •  1 cup diced red bell pepper

  • 1 cup thin skinned shite potatoes, med diced

  • 4 cups chicken stock

  • 2 Tbsp all-purpose flour

  • 3 cups whole milk

  • Kosher salt and fresh black pepper to taste

Directions

This cannot be simpler:

  1. Roast salted/peppered chicken thighs at 400 for 30 minutes. Let sit.

  2. Into a large soup pot, melt butter and oil, the put in all your veggies. Stir, let simmer about 15 minutes.  Once the potatoes are almost cooked, add your stock stir.

  3. Bone out all of your thighs and chop/shred the meat.  Add it to the pot.

  4. Mix the flour and milk in a cup and pour it into the pot, raising the flame to thicken the soup, stirring constantly.

  5. Serve in big bowls with lots of warm crusty, preferable semolina, bread.  And wine.  Lots of wine.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen

 

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