for the chicken stock 
5 Chicken Thighs

2 Tablespoons Vegetable Oil

5 Cups Water

1 Carrot (broke in half), 1 Onion (Peel on quartered), 1 Celery Stalk (broke in half)

1 ½ teaspoons Salt

½ teaspoon Pepper

1 Chicken Bouillon Cube

For the chowder

2 Tablespoons Butter

1 Cup Chopped Onion

½ Cup Chopped Leeks (optional)

3 Cups Diced, Peeled Potatoes (About ¼ inch cubes)

½ teaspoon Dried Tarragon

Salt and Pepper to taste

½ Cup Unsalted Butter

½ Cup Flour

2 Cups Half & Half

2 Cups Milk

In a large pot, sauté Chicken Thighs in Oil until they develop golden brown color on medium high heat. Add the water, Carrot, Quartered Onion, Celery, salt, pepper, and chicken bouillon cube. When chicken is completely cooked (About 20 min.), remove from the broth, de-bone and set aside. Strain Vegetables and return Chicken Broth to pot. 

In a medium Sauté pan melt 2 tbsp. butter over medium-high heat. Add Chopped Onion and Leeks; sauté until vegetables begin to soften, 6 to 8 min. Stir in potatoes and tarragon, season with Salt & Pepper to taste. Continue to cook potatoes for about 5 minutes. Pour entire mixture into reserved chicken broth. Bring to a boil over medium-high heat; simmer until potatoes are tender, about 20 minutes. Meanwhile, melt ½ cup butter in large saucepan over medium-high heat. Whisk in flour, cook until light blonde in color, (about 3 min). Gradually whisk in half and half and milk; cook, stirring constantly, until mixture thickens and comes to a simmer. Add Milk and Half & Half mixture to sautéed vegetables and broth. Now add the chicken and heat thoroughly over medium-low heat; Serve topped fresh chopped parsley or chives. 

*Note, you can oven roast the onions (or leaks) and potatoes until golden brown and caramelized before adding to the soup for a deep, complex rich flavor…