Steps:
- combine chicken thoghs, water, carrot, whole onion, parsley, dill, celery, bay leaf, salt. Bring to a boil and skim surface. Add peppercorns. Reduce to medium low heat, cover and simmer for 1 hour, until chicken falling off the bone. remove chicken from stock; remove and discard bones and skin. shred meet with fingers. skim fat from stick. heat oil in casserole, cook onion add tomatoes, add potatoes, chicken stock and bring to a boil reduce to medium low and simmer 15 minutes. add corn, thyme, red pepper, salt, black pepper. cook for 25 minutes, return chicken to pot, remove bay leaf. stir in parsley.
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Kabiru Umar
[email protected]This chowder is a bit bland for my taste.
Mustapha Fm
[email protected]I added some diced potatoes to this chowder and it was even better.
Mohammad Ebrahim
[email protected]This chowder is a great way to use up leftover chicken.
Mohamed Adel
[email protected]I made this chowder in my slow cooker and it turned out perfectly.
Muhammad Usama Bhatti
[email protected]This chowder is the perfect comfort food for a cold winter night.
M waleed Ali
[email protected]I love that this chowder is made with fresh corn.
rajahammad rajahammad
[email protected]This chowder is so easy to make and it's so flavorful.
Seth Gonzalez
[email protected]I've made this chowder several times now and it's always a hit with my friends and family.
Amasy Magdy
[email protected]This chowder was absolutely delicious! I made it for my family last night and everyone loved it.