Chicken Vegetable Chowder
Ingredients
- 1 cup carrot, chopped ⓘ
- 1 medium yellow onion, chopped ⓘ
- 1 cup celery, chopped ⓘ
- 1 1/2 lbs red potatoes, cubed ⓘ
- 1 tablespoon garlic ⓘ
- 2 bay leaves ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 1 1/2 teaspoons white pepper ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1 tablespoon fenugreek seeds ⓘ
- 1 tablespoon cilantro ⓘ
- 8 bone-in chicken thighs ⓘ
- 5 cups chicken stock (or vegetable stock) ⓘ
- 2 medium zucchini, cubed
- 1 cup sour cream ⓘ
Instructions
- In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
- When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
- Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
- Stir in the sour cream and serve.
Nutrition & Diet Analysis (per serving)
724
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).