Angostura Creamy Chicken Chowder
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Ingredients:

  • 2 lbs Boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp Vegetable oil
  • 1 med Onion, finely diced
  • 1 tsp Garlic, minced
  • 2 cups Chicken stock (available in the soup aisle in the supermarket – in a can marked Chicken Broth)
  • 3 tsp Fine thyme
  • ½ Bay Leaf
  • 2 med Imported celery stalks, diced into ½ inch pieces
  • 5 oz Frozen corn kernels
  • 1 Carrot, diced into ½ inch pieces
  • 10 oz Potatoes, peeled & diced into ½ inch pieces
  • ANGOSTURA® aromatic bitters
  • 1 cup Milk
  • 4 oz Pumpkin, diced into ½ inch pieces
  • 1 cup Heavy Cream
  • Salt and white pepper to taste
  • 3 Bunches of chive

Method:

  • Season the chicken breast with salt, pepper and about one (1) tbsp of bitters, then chill until required
  • Place the oil into the soup pot, heat gently, then add the garlic and onions and cook until slightly tender and brown
  • Add the chicken stock, thyme, bay leaf, celery, corn, potatoes, carrots, milk and a couple of dashes of bitters
  • Bring to a boil and simmer for 10 minutes. Add the chicken and cook for a further 10 minutes
  • Adjust the seasoning, the pumpkin and the heavy cream and then simmer for 10 more minutes
  • Garnish with chopped chive just before serving
Angostura Aromatic Bitters