Cheddar Chicken Chowder from Confabulation in the Kitchen

By Foodiewife

Lady Jaypee

Ingredients

• 5 slices bacon, for garnish
• 2-3 T bacon fat
• 2 large chicken breast halves, chopped into bite-sized pieces
• 1 large onion, chopped
• 1 c red or green bell pepper, diced
• 2 fresh garlic cloves, minced
• 5 c chicken broth
• 2 c red potatoes, diced (I left the peeling on)
• 1/2 c all-purpose flour
• 2 c milk
• 1 c cheddar cheese (I used extra-sharp)
• 1/2 tsp sea salt
• 1 tsp ground black pepper, or to taste

Preparation

Step 1

Fry bacon in deep skillet until crisp. Remove from skillet, cool, and crumble. Set aside.

Discard all but 2-3T bacon fat. Over medium to medium-high heat, sauté chicken, onion, bell pepper, and garlic for about 5 minutes.

Add chicken broth and potatoes and bring to a boil. Cover, reduce heat, and simmer about 30 minutes or until potatoes are tender.

Place flour in a medium bowl and gradually add milk, whisking constantly until combined. Add to soup and cook over medium heat about 15 minutes or until thick, stirring often.

Reduce heat and stir in cheese, salt & pepper.

Serve immediately, garnishing with crumbled bacon, and more cheese if desired.