Italian Chicken Chowder

Ingredients

  • ⅛ cup cottage cheese, crumbled 

  • 6 medium-sized Italian bread bowls

  • ¼ tsp. oregano powder

  • ¼ tsp. dried thyme, crumbled

  • ½ cup white onion, minced

  • 1 small dried/cured sausage, halved lengthwise, sliced into ½-inch thick half-moons

  • 1 Tbsp. olive oil

  • ½ Tbsp. kosher salt, add more later if needed

  • ¼ Tbsp. white pepper

  • 1 Tbsp. butter at room temperature

  • ¼ cup fresh parsley, minced

  • 2 cups starchy potatoes, peeled, diced

  • 1 cup water

  • ½ cup double cream

  • 2 cups Homemade Peppery Chicken Stock, Unsalted

  • ¼ cup leeks, roots trimmed, minced

  • ¼ pound chicken thigh fillets, minced

  • ¼ cup cheddar cheese, grated

Directions

1.     Slice off quarter inch top from the bread bowls, and scap out about 2/3 of filling

2.     Toast bowls toasted lightly in toaster oven cut-side up

3.     Press: SAUTÉ and HIGH on machine.

4.     Pour butter and oil into Yedi Pressure Cooker. Add in minced chicken, leeks and onions. Stir-fry until meat is lightly seared, breaking up larger clumps as you go.

5.     Except for garnishes and cream, pour ingredients into Yedi Pressure Cooker.

6.     Press: SLOW COOKER and LOW. Set timer to 6 hours. Secure lid.

7.     After cooking cycle, stir in cream. Taste. Adjust seasoning if needed.

8.     To assemble: Pour small amount of chowder into bread bowls. Garnish each with small amount of cheddar and cottage cheese and then parsley. Serve immediately.

 

Matthew Revich