Chicken Chowder
- Mercedes Olson
- May 15
- 2 min read
There’s something incredibly comforting about a warm, hearty bowl of chicken chowder-rich, creamy, and packed with tender chunks of chicken, potatoes, and sweet corn. Whether you’re looking to cozy up on a chilly evening or impress your family with a homemade classic, this chicken chowder recipe is your go-to for satisfying flavor and soul-soothing goodness. Get ready to dive into a bowl of creamy comfort that’s as easy to make as it is delicious!
Serves: 2
Ingredients
· 1 slice bacon, chopped fine
· 1 large shallot, minced
· 1 garlic clove, minces
· 1/4 teaspoon minced fresh thyme or pinch dried
· 1 tablespoon all-purpose flour
· 2 cups chicken broth
· 1 Yukon Gold potato (8 ounces), peeled and cut into 1/2-inch pieces
· 1 small carrot, peeled and sliced 1/4 inch thick
· 8 oz boneless, skinless chicken breast, trimmed
· 1/2 red bell pepper, cut into 1/2-inch pieces
· 1/4 cup heavy cream
· 2 teaspoons fresh parsley, minced
· salt and pepper
Instructions
Cook bacon in medium saucepan over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer half of bacon to paper towel-lined plate.
Add shallot to bacon and fat left in saucepan and cook until softened, about 3 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in potato and carrot. Add chicken, bringing to simmer and cook until it registers 160℉, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, letting cool slightly. Shred chicken into bite-sized pieces using two forks.
Return chowder to simmer, stir in bell pepper, and cook until vegetables are tender, 10 to 15 minutes. Off heat, stir in shredded chicken and cream and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste.
Sprinkle individual portions with reserved bacon before serving.
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