4 lb. stewing chicken, cut up
1 bay leaf
1 carrot, peeled
1 clover garlic, peeled
Bouquet of celery leaves and parsley
1 tbsp. salt
1/2 tsp. sage leaves
1 qt. water
2 tbsp. butter or chicken fat
1 med. onion, diced
4 med. potatoes, peeled and diced
2 c. chicken stock
2 c. light cream
1/2 tsp. thyme
Salt and pepper

Wash chicken and put in large kettle with bay leaf, garlic, carrot, celery leaves, parsley, salt and sage. Add water, cover and simmer about 2 hours. Cool chicken in stock. Remove meat from bones and cut chicken in bite sized pieces (about 3 1/2 cups).

Skim fat from broth and use 2 tablespoons brown onions and potatoes. Add 2 cups of chicken broth, cover and cook until potatoes are just tender, not mushy. Add chicken pieces, light cream, thyme, salt and pepper to taste. Bring to simmering point - do not boil as cream will curdle. Add a little water if chowder seems too thick.