The winter weather outside is raging! Or just being unpleasantly cold! A coat helps, but you need a winter coat for your soul as well. That’s Chicken Chowder: a thick and creamy soup infused with plenty of succulent bacon flavor and juicy chicken. Potatoes and corn only add to the heartiness and leek adds a touch of refreshment and garden flavor. Chicken Chowder will have you chowing down with enthusiasm!
Ingredients
- 4 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 leek, both white and light green parts, wash thoroughly, halved, and sliced
- 2 cloves garlic, pressed
- 1 teaspoon fennel seed, crushed
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 4 cups chicken stock
- 3/4 pound red potatoes, cut into 1/2-inch chunks
- 6 sprigs thyme
- kosher salt, to taste
- ground black pepper, to taste
- 2 cups rotisserie chicken, shredded
- 1 cup frozen corn, thawed
- fresh chives, optional, sliced, for serving
Directions
Step 1 –Cook the bacon in a large pot over medium heat until browned and crisp, about 7-8 minutes.
Step 2 –Transfer the bacon to a paper-towel-lined-plate with a slotted spoon.
Step 3 –In the same pot, add the butter and the leek and cook, stirring occasionally, until just tender, about 3-4 minutes.
Step 4 –Add the garlic and the fennel to the pot and cook, stirring, until fragrant, about 1 minute.
Step 5 –Add the flour to the pot and cook, stirring, until the raw flour smell disappears, about 1 minute.
Step 6 –Slowly whisk the milk and the stock into the pot.
Step 7 –Add the potatoes and the thyme and season the soup with the salt and the pepper.
Step 8 –Bring the soup to a boil, then reduce the heat to low.
Step 9 –Simmer until the potatoes are tender, about 14-16 minutes.
Step 10 –Add the chicken and the corn and cook until heated through, about 1-2 minutes.
Step 11 –Discard the thyme sprigs.
Step 12 –Serve topped with the crispy bacon and the chives.