Meals (Farmhouse Chicken Chowder)

By chefbobby

Ingredients

• 6 slices bacon
• 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 Tbsp 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

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 Tbsp fat from pot. Cook scallion whites, carrots, celery, and 1/2 tsp 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 a 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.