Chicken Stew with Corn, Carrots and Peas

Nothing is cozier in winter time than homemade chicken stew. This recipe is a bit thicker than a traditional chicken soup, and has a touch of cream, making it rich, hearty, and delicious. I get excited for a rainy day, which is way too rare here in southern california, because curling up with a big bowl of this is absolute heaven : ) 

Ingredients: (serves 6) 

6 cups low sodium chicken stock 

1 chicken bouillon cube

2 springs each fresh rosemary and thyme (optional)

3 garlic cloves 

3 cups shredded cooked chicken 

*store-bought rotisserie chicken works great for this. If you're cooking the chicken yourself, use chicken with the bone on, and reserve the bones for the broth. The bones keep the chicken moist and adds great flavor. 

5 tablespoons butter

1/3 cup flour

2 onions, roughly chopped

3 large carrots, peeled and chopped

2 cobs of fresh white corn, or 1 cup frozen corn 

1 cup frozen peas

1/4 cup half-and-half or heavy cream 

1/4 cup fresh chopped parsley 

Shred the meat from the chicken into bite-size pieces. Reserve the bones, and place in a pan. To the pan add the chicken stock, the bouillon cube, the rosemary and thyme, and the garlic cloves. Bring to a simmer, and keep simmering on the stove. (Short cut - simply add chicken stock to the pan by itself. The other goodies are just added flavor but not necessary) 

Meanwhile, chop the onions and the carrots. If using fresh corn, remove the husk and the silk, and cut the kernels off the cob. Set aside. 

Heat a dutch oven or large pot to medium-low and add the butter. Once melted, add the onions and carrots, a pinch of salt and pepper, and cook stirring occasionally for 10 minutes. Now add the flour. Cook, stirring, for couple minutes, until the flour cooks into the excess butter and turns a blonde color. Now place a colander over the dutch oven and slowly pour in the simmering chicken stock, stirring to incorporate the stock into the butter/flour mixture as you pour (this helps the broth thicken and create a smooth consistency). Discard the garlic, herbs, and chicken bones. 

Let the stew simmer for 20 - 30 minutes. Now add the chicken, corn, peas, cream, and parsley. Cook for 5- 10 more minutes, until thickened. Taste for salt and pepper, and add if necessary.