Yes, I made stock. Yes, it was the most boring hour of my life. No, I’m not about to do it again in a hurry. This person does not have the time or the patience to stand over a pan skimming scum from my stock. This chowder, however, is definitely worth the time and effort. It doesn’t need much, really just a stir here and there, and I’m willing to bet it would be fine with just a stock cube. Having said that, I did like the intense chicken-y flavour of the stock, and if I wanted to cook something really special I would make it again. The real star of the show here is the Chicken Chowder.
A really simple recipe, this Chicken Chowder is a hug in a bowl. It’s creamy and comforting, slightly spicy and a little sweet, full of interesting textures. It really is a meal in a bowl, and it’s become one of my favourite ways of using up leftover chicken.
Based on Jamie Oliver’s recipe, the quantities below made me four generous servings of this Chicken Chowder. I’ve lightened it up a little by reducing the cream and the bacon, and added a little heat by grating in some fresh chilli at the end.
- Chicken carcass – see last week’s post for my Roast Chicken recipe
- 2 rashers of bacon
- Half a bunch of fresh parsley
- 2 onions
- 4 carrots
- 4 sticks of celery
- 1 large potato (around 250g)
- Leftover chicken (I used around two handfuls – i.e. a small roasted chicken, minus two lunchtime salads)
- Small tin of sweetcorn
- A splash of double cream
- Cream crackers, to serve – it’s well worth splurging on some nicer ones here, I highly recommend Doria Doriano Crackers* (so moreish!)
- Red chilli, to serve
To make the stock, simply roughly chop one onion, 2 carrots (peel, but add the peelings too), and 2 celery sticks and throw into a large pan. Break up the chicken carcass and add that, then top with plenty of water. Bring to the boil then simmer for as long as possible, skimming scum off the surface every ten or so minutes. Strain into another saucepan, and then reduce down until you have around a litre of stock.
For the chowder, chop the bacon and fry in a little oil until crisp. Remove and set aside. Dice the remaining onion, carrots and celery, then fry in the bacon fat along with the potato (peeled and cubed into 1cm dice) and parley stalks (finely chopped) until soft and caramelised. Keep stirring to stop the veg burning, but try not to rush this stage.
Add the stock to the veg, along with the sweetcorn and chicken. Simmer for 10 minutes until reduced slightly, then whizz with a handblender. Add a splash of cream, season well and serve with parsley leaves, bacon pieces and some crushed crackers. I like to grate some fresh red chilli over at the end for a bit of a kick!
Served with the crackers, this doesn’t need anything else. The contrast in textures and flavours makes this super yummy, and it also freezes really well (though I’d add the cream after reheating!). The perfect use for leftover chicken!
What’s your favourite way of using up leftover chicken? Have you ever made a chowder?