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Chicken Chowder


1 lb chicken breast, cut up
3 cloves (whole)
8 cups water
dill (to taste)
4 medium potatoes, diced (red)
4 tbls butter
1 cup mushrooms, sliced
2 tablespoon flour
1 tsp curry powder
1/2 cup heavy cream
1 glass sherry or rye
1/4 cup parsley, chopped

Add to the Basic Chowder (recipe above) the chicken, cloves, water and dill. Cover and simmer for 30 minutes. Add the potatoes and cook for a further 15 minutes. Meanwhile melt a lump of butter in a frypan, add the mushrooms and cook for 3 minutes. Add the flour, curry powder and cook for 3 minutes. Stir the mushrooms into the chowder and let cook for 2 minutes. Add the cream and sherry or rye. Sprinkle with chopped parsley.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.