Q1: What is the difference between a soup and a chowder?

While all chowders are soups, not all soups are chowders. "Chowder" typically refers to a type of soup that is thick, rich, and chunky. Chowders are almost always made with a creamy or milk-based broth and contain large pieces of ingredients like potatoes, vegetables, and seafood or meat.

Q2: Why use bone-in chicken? Can I use boneless breasts instead?

Using bone-in chicken makes a huge difference in the flavor of the broth. The bones release collagen and deep, savory flavor as they simmer, creating a much richer and more complex soup base. While you can use boneless chicken breasts, the resulting chowder will have less body and a less robust flavor. Chicken thighs are recommended over breasts as they remain more moist and tender.

Q3: What is a "beurre manié" and how is it different from a roux?

Both are thickeners made from equal parts butter and flour. A "roux" is cooked at the beginning of a recipe by melting butter and cooking flour in it before adding liquid. A "beurre manié" is an uncooked paste of softened butter and flour that is added at the end of the cooking process. It's a fantastic way to thicken an already-made soup or sauce without creating lumps.

Q4: Can I make this chowder dairy-free?

Yes. To make a dairy-free version, use a dairy-free butter substitute (like a quality margarine or oil) and unsweetened, full-fat canned coconut milk in place of the milk and heavy cream. The coconut milk will add a very subtle coconut flavor but will provide a wonderful creaminess.

Q5: Why is the final spritz of lemon so important?

The acidity in the lemon juice cuts through the richness of the butter, cream, and chicken fat. It acts like a palate cleanser in every bite, brightening all the other flavors and preventing the chowder from tasting too heavy. It's a small step that makes a big difference.

The Ultimate Creamy & Chunky Chicken Chowder

The Ultimate Chunky Chicken Chowder Recipe

A rich, creamy, and hearty one-pot soup, this Chunky Chicken Chowder is a complete meal. The flavor is built by browning bone-in chicken thighs and sautéing onions and garlic. The chowder is then simmered with chicken stock, potatoes, and corn until the vegetables are tender. It’s finished with a butter and flour paste (beurre manié), milk, and heavy cream for a thick, luxurious consistency, and brightened with a squeeze of fresh lemon before serving.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 4-6 servings
Category: Soup
Method: Sautéing, Simmering
Cuisine: American

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

Prepare the chicken by cutting the flaps from the thighs and cubing the meat, leaving some meat on the bone. Season the chicken pieces and bones with salt and pepper.
In a large stockpot over medium-high heat, melt 2 tablespoons of the butter with the vegetable oil. Add the chicken thigh bones and cubed meat. Brown on all sides, then remove the cubed meat to a plate, leaving the bones in the pot.
Lower the heat slightly and add the chopped onions, thyme bundle, and bay leaves. Season with salt and sauté for about 5 minutes, until the onions are tender.
Add the garlic and cook, stirring, for about 4 more minutes until tender.
Stir the browned chicken meat back into the pot and add the chicken stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes.
Add the potatoes and frozen corn to the pot. Bring back to a boil, then reduce the heat to a simmer and cook for about 30 more minutes, until the potatoes are tender.
Meanwhile, in a small bowl, make a paste with the remaining 2 tablespoons of butter and the flour (a beurre manié).
When the potatoes are tender, remove the thyme sprigs and bay leaves from the chowder.
Lower the heat and stir in the milk, heavy cream, and the flour-butter paste in small bits. Stir continuously until the paste dissolves and the chowder thickens.
Season to taste with salt and pepper. Transfer the chowder to a serving bowl and spritz with fresh lemon juice before serving.

Notes

Cook’s Note: The recipe advises leaving the chicken bones in the soup while it simmers to add more flavor to the broth.
The chowder is thickened at the end with a beurre manié (a paste of equal parts soft butter and flour), which is stirred into the hot liquid.
Using both cubed chicken thigh meat and the bones adds layers of flavor and texture to the chowder.

Find it online: https://cookupjoy.com/chunky-chicken-chowder/