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Lisa's Farmhouse Chicken Chowder

Lisa's Farmhouse Chicken Chowder

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We are excitedly counting down the final days of winter, at least by the calendar's point of view. By mother nature's point of view...not so much (we're looking at you, East Coast blizzard). So, we decided to take a look at any last MUST SHARE recipes that are fabulous for warming up in the winter. Ladies and gents... we found the perfect one.

This Chicken Chowder from our friend and #TeamSaucyMama member, Lisa Keys at Good Grief Cook, is literally one of the best dishes we've ever tried. Yes. It's that incredible. Lisa made this as her structured/opening round dish at the 2017 World Food Championships in the recipe category, where she scored second place overall. If you needed any further testimony about the deliciousness of this soup, there you have it! 

Let's all embrace any last cold days we must face before spring steps in...and make a big pot of this belly-warming chowder! 

Farmhouse Chicken Chowder


2 strips good bacon
1½ cups each chopped onion, red bell pepper
2 cloves minced garlic
1 small chipotle chili in adobo sauce seeded, minced
1 tablespoon Saucy Mama Orange Habanero Wing Sauce 
1 teaspoon brisket seasoning (black pepper, garlic, paprika, salt, thyme)
1 teaspoon kosher salt
½ teaspoon smoked paprika
3 tablespoons all purpose flour
1 ½ cups fresh corn kernals
1 cup peeled and diced russet potato
2 cups homemade chicken broth
1 cup dashi broth (recipe below)*  
shredded cooked chicken (from homemade broth)
1 cup cream
2 tablespoons chopped cilantro
Garnish: chopped fresh cilantro, cooked crumbled bacon, crispy chicken skin (recipe below) 


Cook bacon in stock pot over medium heat until crisp. Transfer bacon to paper towel; reserve for garnish. 

Add onion and peppers to pot; cook 4 to 5 minutes or until onion is softened. 

Add garlic, chipotle, wing sauce, seasoning and smoked paprika; stir for 30 seconds. 

Sprinkle in flour; stir and cook 2 minutes or until flour is cooked. 

Add corn, potato and broths, stirring up any browned bits on bottom of pan; bring to a boil. 

Simmer for 10 minutes or just until potatoes are tender. 

Add chicken and cream; heat through. Stir in cilantro. Ladle into bowls. Sprinkle with cilantro and bacon. Garnish with a shard of crispy chicken skin.

Double Chicken Broth in pressure cooker:


1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and chopped
2 stalks celery chopped
1 whole chicken, quartered and seasoned
1 bunch fresh thyme
1 bay leaf
46 ounces chicken broth
2-inch piece kombu*


Heat oil in base of pressure cooker. Add onion, carrots and celery. Cook 5 minutes or until vegetables begin to brown. 

Push vegetables aside and add chicken, skin side down. Add thyme, bay leaf and broth and kombu. Cover and bring up to high pressure. Cook 12 minutes. 

Release pressure and open. Strain broth. Remove chicken discarding bones and skin. Cut up chicken and reserve for soup.

Crispy Chicken Skin (optional)

Season chicken skin lightly with salt, pepper, and garlic, and bake at 375F between two sheet pans, lined with foil and parchment for 15 minutes, or until crispy. Serve as a shard or crumble over soup.

*Note from Lisa: "I buy the kombu and dashi from a local Asian market. Dashi can be made from dried Bonita flakes too. If you can’t find those things, don’t worry. Just go with a drop or two of liquid smoke to add a little something extra."