French Tarragon is the unique flavor in this dish…
Chicken Chowder with Fresh Vegetables
By The Gourmet Farm Girl
2 large boneless skinless chicken breasts (cut into bite size pieces)
5 sliced smoked bacon (chopped)
2 quarts chicken stock
2 stalks celery plus some of the light green leaves (chopped)
2 carrots peeled and chopped
3 green onions (chopped)
1 15.2 oz. can of corn (or two ears of corn cut off the cob)
2 medium size potatoes (cut into chunks)
2 garlic cloves (minced)
3 bay leaves
1 teaspoon French Tarragon (dried leaves)
1/2 teaspoon dried sage leaves
1 cup half-n-half
2 tablespoon cornstarch
3 ounces cold water
3 tablespoons fresh chopped flat leaf parsley
In a large stock pot over medium low heat brown the bacon; remove the bacon and fat; reserving 2-3 tablespoon of fat in the pot. set bacon aside. Increase heat to medium; add the chicken pieces and cook for 8-10 minutes till cooked through. Remove chicken from the pot and set aside.
Add the garlic, celery, onions and carrots; saute for 5-6 minutes till almost tender. Add the chicken stock, potatoes, corn, bay leaves, sage and tarragon Return the chicken to the pot, lower heat to simmer and cook for 20-30 minutes; stirring occasionally.
Add the half-n-half; return the bacon to the pot; whisk together the cornstarch and cold water; gently stir into the pot and cook for 5-6 minutes till thick. Remove bay leaves; stir in the fresh parsley and serve with croutons or crusty bread.
Garnish with a sprig of rosemary or herb of your choice