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1
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone.
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2
Season the chicken with salt and pepper.
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3
Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat.
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4
When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat.
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5
Brown on all sides, then remove the meat to a plate.
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6
Lower the heat slightly and add the onions, thyme and bay leaves.
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7
Season onions with salt and saute until tender, about 5 minutes.
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8
Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more.
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9
Stir the chicken back into the pot and add the stock.
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10
Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes.
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11
Add the potatoes and frozen corn and bring to a boil.
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12
Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
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13
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside.
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14
When the potatoes are tender remove the thyme sprigs and the bay leaves.
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15
Lower the heat and add the milk, cream and the flour paste in bits.
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16
Stir to mix and allow the flour to blend into the chowder.
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17
Season, to taste, with salt and pepper.
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18
Transfer the chowder to a serving bowl and spritz with lemon before serving.
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19
Cook's Note: Don't remove the bones from the soup.
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20
They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
