Farmhouse Chicken Chowder

By akakeno

Ingredients

• 6 slices bacon, chopped
• 6 scallions, white parts chopped fine and green parts sliced thin
• 2 carrots, peeled and sliced thin
• 1 celery rib, sliced thin
• Salt and pepper
• 6 tablespoons all-purpose flour
• 5 cups low-sodium chicken broth
• 1 pound red potatoes, scrubbed and cut into 1/2-inch pieces
• 1 rotisserie chicken , skin discarded, meat shredded into bite-size pieces (about 3 cups)
• 1 cup half-and-half

Details

Servings 4

Preparation

Step 1

1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot. Cook scallion whites, carrots, celery, and 1/2 teaspoon salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.


2. Stir in broth and potatoes and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 12 minutes. Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with bacon and scallion greens. Serve.