Farmhouse Chicken Chowder
By America's Test KitchenPublished on October 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
6 slices bacon, chopped6 scallions, white parts chopped fine and green parts sliced thin2 carrots, peeled and sliced thin1 celery rib, sliced thinSalt and pepper 6 tablespoons all-purpose flour 5 cups low-sodium chicken broth 1 pound red potatoes, scrubbed and cut into ½-inch pieces1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)1 cup half-and-half
Instructions
- Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot. Cook scallion whites, carrots, celery, and 1/2 teaspoon salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.
- Stir in broth and potatoes and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 12 minutes. Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with bacon and scallion greens. Serve.
Time
30 minutesYield
Serves 4Ingredients
6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts sliced thin
2 carrots, peeled and sliced thin
1 celery rib, sliced thin
Salt and pepper
6 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes, scrubbed and cut into ½-inch pieces
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
1 cup half-and-half
Ingredients
6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts sliced thin
2 carrots, peeled and sliced thin
1 celery rib, sliced thin
Salt and pepper
6 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes, scrubbed and cut into ½-inch pieces
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
1 cup half-and-half
Ingredients
6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts sliced thin
2 carrots, peeled and sliced thin
1 celery rib, sliced thin
Salt and pepper
6 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes, scrubbed and cut into ½-inch pieces
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
1 cup half-and-half
Why This Recipe Works
Rotisserie chicken is the key to streamlining this hearty soup.
Instructions
- Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot. Cook scallion whites, carrots, celery, and 1/2 teaspoon salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.
- Stir in broth and potatoes and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 12 minutes. Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with bacon and scallion greens. Serve.
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