Week 61, Recipe 4: Chicken & Potato Chowder

 

NOTES:

• Recipe modified from Tasty Kitchen
• So glad I made a double batch of this (I did not double it below so be sure to if you want leftovers!). You will probably need to spilt the soup into two large pots if you double it after you saute the veggies and before adding broth.
• See my Tip below for how to cook chicken for soups and casseroles!

TIP - HOW TO COOK CHICKEN FOR SOUPS
When I make a big pot of soup that contains chicken, I like to boil a few thighs and breasts (or a whole chicken - that works best) in a large pot of water. I add an onion, cut into quarters, several carrots, peeled and chopped into fourths, a stalk or two of celery, 1-2 tsp salt, 1 tsp pepper, a handful of fresh parsley if I have it on hand, and 1 bay leaf. That way, when your chicken has finished cooking and you've strained the broth of the vegetables and small meat chunks, you'll have a big pot of your own homemade broth to use rather than buying those prices boxes of store-bought chicken broth.

INGREDIENTS

• 3 slices bacon
• 1 lb of chicken, cooked and chopped or shredded (see my tip above for using a whole chicken or a mixture of breasts and thighs and then using the cooking water for broth)
• 1 large onion, chopped
• 1 diced red, yellow or orange bell pepper
• 2 cloves garlic, minced
• 1 can (4 Oz. Can) diced green chilies
• 5 c. chicken broth (see my tip above)
• 2 large russet potatoes, peeled and chopped into bite-size pieces
• 1-2 c. of frozen corn
• ½ c. all-purpose flour
• 2 c. milk
• 1-½ c. grated sharp cheddar cheese, plus  more for topping
• ¼ tsp cayenne pepper
• salt and pepper to taste
• chopped green onions for topping (optional)

DIRECTIONS

1. Cook bacon in a large stockpot or Dutch oven over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
2. Reserve 1 tbsp of bacon drippings and add the onion, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Add diced green chilies and cook for an additional minute. Add chicken broth, potatoes, and cooked chicken. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add corn and stir well, heating again to a simmer.
3. Pour flour into a medium bowl. Gradually whisk in milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Remove from heat and stir in grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper.
4. To serve, ladle the soup into bowls and top with cheese, scallions and crumbled bacon.