Chicken Chowder

Chicken Chowder

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  • Prep Time


  • Total Time


  • Servings



  • 1

    slice bacon, chopped

  • 1

    garlic clove, minced

  • pinch of thyme

  • 1

    tablespoon flour

  • 2

    cups chicken broth

  • 1

    yukon gold potato, peeled and cut into ½ inch pieces

  • 1

    small carrot, peeled and sliced into ¼ inch thick pieces

  • 1

    boneless, skinless chicken breast, trimmed

  • ½

    pepper, cut into ½ inch pieces

  • ¼

    cup heavy cream

  • teaspoon minced parsley

  • salt and pepper to taste


1. Cook bacon in saucepan over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer half of bacon to paper towel-lined plate. 2. Add garlic and thyme and cook until fragrant. Stir in flour and cook for a minute or so. 3. Gradually whisk in broth, scraping up any browned bits. Stir in potato and carrot. Nestle chicken into sauce and bring to simmer. Simmer gently, uncovered, for 10 to 15 minutes. Flip half way through cooking. Transfer chicken to plate, let cool slightly, then shred into bite size pieces. 4. Meanwhile, put the chowder on medium heat and add the pepper. Continue to simmer until vegetables are tender, 10 to 15 minutes. After that take the soup off the heat and add the chicken back in and add the cream. Stir until heated through. Stir in parsley, salt and pepper to taste. Sprinkle chowder with reserved bacon.


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