Title: Old-Fashioned Pawtucket Chicken Chowder
Categories: Poultry Soup
Yield: 4 Servings
| 4 | tb | Vegetable oil |
| 1 | | Onion; diced |
| 2 | | Celery; peeled & diced |
| 2 | | Potatoes; peeled & diced |
| 2 | tb | Chopped parsley |
| 2 | ts | Fresh savory; chopped |
| | | Or 1 teaspoon dried; optiona l |
| 2 | tb | Flour |
| 1 | c | Milk |
| | | Or light cream |
| 2 | c | Chicken broth |
| 2 | c | Cooked chicken; diced |
| | | Salt |
| | | Fresh ground pepper |
| 1 | c | Corn kernels (fresh, frozen, or canned) -- optional |
Recipe by: The LL Bean Book of "New" New England Cookery Heat the oil in a
large pot and stir in the onion and celery, continuing to stir for about 5
minutes, before adding the potatoes. Cover and cook over low heat for
about 10 minutes, and stir in the herbs. Mix the flour with milk to make a
thin paste, then add the milk and broth to the soup pot and bring to a
boil. Simmer until the vegetables are tender but not mushy. Stir in the
chicken and optional corn, and sprinkle lightly with salt and pepper to
taste. Cook gently 5 minutes and serve very hot. Typed by Diana Rattray