CHICKEN AND HAM CHOWDER WITH CRISPY POTATO SKINS
4 medium sized carrots (cut in small blocks)
3 big potatoes (cut in small blocks)
1 med sized onion diced.
4 slices of ham, sliced in strips
3 pieces of chicken breast without bone also cut into blocks
1 tin mushrooms
1 cup cake flour
2 chicken cubes
water
1 sprig of rosemary cut finely
salt and pepper to taste
Put a bit of cooking oil in bottom of pot and let it heat. Now put in your carrots and rosemary in pot and fry for 3 min. Then add your onions and mushrooms and fry until onions is transparent. Add your chicken blocks and ham and fry for another 3 min.
Now add your potatoes and mix well. Spice with some salt and pepper – not much. Add your cup of cake flour and mix well.
Take the chicken cubes and disolve in 2L hot water and put it in pot and stir well. Add more water until veggies is covered. Cook on low heat until all the veggies is soft. Taste to see if you need some more salt and add again.
Take some potato skins and fry them until golden brown. (like making chips)
I add some lemon and rosemary salt on them and cut into small pieces. Now add them also and stir in with the chowder. Enjoy.
Source: Ronel Muller Thoma
