Chicken and Bacon Chowder

By nlhartman

Smoky bacon and the heat of a little cayenne pepper give this otherwise traditional chowder a serious kick.

Ingredients

• 4 slice(s) thick-cut bacon, chopped
• 3 stalk(s) celery, finely chopped
• 2 medium shallots, finely chopped
• 1/4 teaspoon(s) cayenne (ground red) pepper
• 1/2 cup(s) all-purpose flour
• 1 quart(s) lower-sodium chicken broth
• 1 pound(s) skinless, boneless chicken thighs
• 1 pound(s) red potatoes, cut into 1/2-inch chunks
• 2 cup(s) whole milk
• 2 cup(s) fresh or frozen corn
• Thinly sliced basil, for garnish
• Oyster crackers, for serving

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from goodhousekeeping.com

Preparation

Step 1

In 6-quart saucepot, cook bacon on medium until crispy and browned, stirring occasionally. With slotted spoon, transfer to plate; set aside.

To pot, add celery, shallots, cayenne, and 1/4 teaspoon salt. Cook 7 to 10 minutes, or until vegetables are almost tender, stirring occasionally. Sprinkle flour over vegetables. Cook 1 minute, stirring.

Slowly stir in broth. Heat to simmering on high. Add chicken and potatoes. Reduce heat to medium. Cook 12 to 15 minutes, or until chicken is cooked and potatoes are tender, stirring occasionally. With tongs, transfer chicken to bowl and shred. Return chicken to pot. Stir in milk, corn, and 1/2 teaspoon salt. Cook 3 minutes or until corn is hot. Garnish with basil and reserved bacon. Serve with oyster crackers, if desired.