Hearty Chicken Chowder
Adapted from America's Test Kitchen: Cooking for Two 2012
Serves 2 to 4 (about 4 cups total)
3 slices bacon, finely chopped
1/2 medium yellow onion, minced
1 garlic clove, minced
1/4 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups chicken broth
1 medium sized yukon gold or red potato, peeled and cut into 1/2-inch pieces
1 small carrot, peeled and sliced 1/4-inch thick
8 ounces boneless skinless chicken breast
1 cup frozen corn or 1 (8.5oz) can of sweet corn
1/4 cup heavy cream
salt and pepper to taste
1. In a medium saucepan over medium high heat, cook bacon until crisp, about 5 minutes. Using a slotted spoon, transfer half of bacon to a paper towel lined plate; set aside.
2. Add onion to remaining bacon and fat in saucepan and cook, stirring occasionally, until softened, about 3 to 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for about 1 minute.
3. Gradually whisk in broth, scraping up any browned bits on the bottom of the pan. Stir in potato and carrot. Nestle chicken into the broth and bring pan to a simmer. Simmer gently, uncovered, flipping chicken halfway through, until chicken is cooked through, about 10 to 15 minutes. Transfer chicken to plate, let cool slightly, then shred into bite sized pieces with a fork.*
4. Meanwhile, stir corn into chowder. Continue to simmer until vegetables are tender, 10 to 15 and pepper to taste. Ladle out into bowls and top with reserved bacon to serve.
minutes longer. Remove from heat and stir in shredded chicken and heavy cream and let stand until heated through, about 2 minutes. Season with salt
*Note: You can also throw the chicken into the bowl of your stand mixer and break it up with the paddle attachment. Seems weird, but works like a charm.
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