Chicken and Bacon Chowder

Name: Chicken and Bacon Chowder
Prep time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 4 slice thick-cut bacon; 3 stalk celery; 2 medium shallots; 1/4 tsp. cayenne (ground red) pepper; 1/2 c. all-purpose flour; 1 qt. lower-sodium chicken broth; 1 lb. skinless, boneless chicken thighs; 1 lb. red potatoes; 2 c. whole milk; 2 c. fresh or frozen corn; Thinly sliced basil; Oyster crackers

Published: Feb 3, 2015

Yields:

Prep Time:

15 mins

Total Time:

45 mins

Cal/Serv:

400

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

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Ingredients

4 slice thick-cut bacon
3 stalk celery
2 medium shallots
1/4 tsp. cayenne (ground red) pepper
1/2 cup all-purpose flour
1 qt. lower-sodium chicken broth
1 lb. skinless, boneless chicken thighs
1 lb. red potatoes
2 cups whole milk
2 cups fresh or frozen corn
Thinly sliced basil
Oyster crackers

Directions

1. Step 1In 6-quart saucepot, cook bacon on medium until crispy and browned, stirring occasionally. With slotted spoon, transfer to plate; set aside.
2. Step 2To 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.
3. Step 3Slowly 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.