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New England Chicken Chowder
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Brief Description
Thick, creamy chowder made with chicken, potatoes, vegetables and bacon.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
You can make this meal for about $2.50 per person.
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Posted By: mcarr
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Posted On: Sep 16, 2018
Number of Servings:
Ingredients:
- 5 slices - thick-cut applewood-smoked bacon thinly sliced crosswise
- 4 tablespoons - butter
- 3 tablespoons - flour
- 3/4 pounds - red potatoes cut into 1/2-inch pieces
- 2 ribs - celery with leaves ribs halved lengthwise, sliced
- 1 - large white onion minced
- 2 - medium carrots quartered lengthwise, sliced
- 4 cloves - garlic chopped
- 2 - bay leaves
- 3 cups - chicken stock
- 3/4 pounds - boneless, skinless chicken thighs cut into bite-size pieces
- 1/2 cups - heavy cream
- 1 cans - corn kernels (15.25 oz.) drained
- 3 tablespoons - finely chopped fresh chives for garnish
Directions:
In a large pot with a lid, cook bacon over medium-high heat until crispy, stirring occasionally (about 6 minutes). Transfer to paper towel lined plate.
In same pot, cook butter and flour over medium heat, stirring constantly, until light brown, about 2 minutes. Add potatoes, celery, onion, carrots, garlic and bay leaves; stir until coated, about 2 minutes.
Stir in stock and chicken. Cook, partially covered, over medium heat, stirring occasionally until chicken is cooked through (about 20 minutes).
In a blender, puree cream with half of the corn. Stir puree and remaining corn into soup; season with salt and pepper.
Divide among 4 bowls. Garnish with bacon and chives.
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