Sunny's Chunky Chicken Chowder is cozy and delectable all year round, not just in winter!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3et0tXpWith an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for easy-to-prepare, fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chunky Chicken ChowderRecipe courtesy of Sunny AndersonTotal: 1 hr 40 minPrep: 10 minCook: 1 hr 30 minYield: 4 to 6 servingsLevel: EasyIngredients4 chicken thighs, bone in, skin removedKosher salt and freshly ground black pepper4 tablespoons butter1 tablespoon vegetable oil1 large Vidalia or sweet onion, chopped10 to 12 thyme sprigs, in a bundle2 bay leaves4 cloves garlic, roughly chopped4 cups chicken stock2 russet potatoes, peeled and cut into bite-sized cubes8 ounces frozen white corn2 tablespoons all-purpose flour2 cups milk1 cup heavy cream1 lemon, halved for spritzingDirectionsCut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.Stream full episodes and more: http://watch.foodnetwork.com/Like Food Network on ► FACEBOOK: https://www.facebook.com/FoodNetworkFollow Food Network on ► INSTAGRAM: https://www.instagram.com/FoodNetwork/Follow Food Network on ► TWITTER: https://twitter.com/FoodNetworkVisit Food Network online: http://www.foodnetwork.com#CookingForReal #SunnyAnderson #FoodNetwork #VideoSpecificFoodRecipe of the Day: Sunny's Chunky Chicken Chowder | Cooking For Real | Food Networkhttps://youtu.be/M8_syaBqZUE