Here’s a terrific old family recipe for chicken chowder, passed down through my wife’s family.  The only place I’ve seen it is on a stained recipe card.  But it’s really good.

Hearty Chicken Chowder

 Ingredients:

1 whole chicken, 3 pounds

5 cups water

1 cups sliced carrots

1 cup diced celery

1 medium onion, sliced

1 bay leaf

6 peppercorns

1 teaspoon parsley flakes

1 teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 ½ cups milk

¼ cup butter (1/2 stick)

½ pound sliced mushrooms

2 teaspoons snipped chives

1/3 cup all-purpose flour

½ cup corn

¼ teaspoon dried (or ½ teaspoon freshly chopped) thyme

Shredded cheddar cheese

Preparation:

1.  Place first 10 ingredients (chicken through ground pepper) in a soup pot; cover and bring to a boil, then simmer until the chicken is tender, (about 45 minutes).  Strain broth, reserving vegetables, discarding the bay leaf, and picking the chicken off the bones.  Discard bones.

2.  Mix broth and milk.  In a saucepan, melt butter; add mushrooms and chives and sauté until soft, 3-5 minutes; add flour and blend.  Gradually stir in broth, continuing to stir until the soup thickens.  Add salt and thyme, corn, chicken, and reserved vegetables.

3.  Simmer 10 minutes longer; then serve in heavy bowls, topped with cheddar cheese.