Farmhouse Chicken Chowder

Prep Time
Cook Time
Ready In

"A rotisserie chicken makes short order in this comforting chowder! When I don't have red potatoes, I use a large russet, cubed and steamed and add it at the end."

Original recipe yields 4 servings


  • Serving Size: 1 (962.3 g)
  • Calories 682
  • Total Fat - 22.1 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 991.9 mg
  • Sodium - 1819.3 mg
  • Total Carbohydrate - 33 g
  • Dietary Fiber - 5.2 g
  • Sugars - 3.9 g
  • Protein - 84.3 g
  • Calcium - 185.7 mg
  • Iron - 14.6 mg
  • Vitamin C - 35.1 mg
  • Thiamin - 0.3 mg

Step 1

Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes.

Step 2

Using slotted spoon, transfer bacon to paper towel-lined plate.

Step 3

Pour off all but 1 tablespoon fat from pot.

Step 4

Cook scallion whites, carrots, celery, and 1/2 teaspoon salt (if using)in bacon fat until vegetables are softened, about 5 minutes.

Step 5

Add flour and cook until golden, 1 to 2 minutes.

Step 6

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.

Step 7

Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with lemon pepper or salt and pepper.

Step 8

Sprinkle with bacon and scallion greens.

Step 9


Tips & Variations

No special items needed.



Comfy and deliciously belly warming. I used turkey from our Thanksgiving dinner and added some baby spinach to save it from going over the hill. Came out marvelous. Though I had every intention to use a rotisserie chicken it is a perfect soup to use turkey from your Thanksgiving celebration. I also subbed chives for the scallions due to availability. Thank you, Luvcookn, for sharing this lovely homey soup. Made it for Billboard Tag game.

review by:
(30 Nov 2021)


delicious comfort food at its best! I didn't read the directions and used a uncooked chicken. I cooked the bacon and added the chicken and cooked with 1 can of broth -- after cooking removed the chicken and proceeded as directed. I used peppered bacon for the bacon so it was very good and peppery and skipped the additional pepper. Absolutely wonderful and perfect for a cold day (or any day for that matter). Thanks for sharing!

review by:
(17 Nov 2019)


A wonderfully delicious chicken soup! Other than using 3 cups of cooked of bone-in chicken breasts I made as posted. We enjoyed with enough left over to add to my freezer stash. Have to love those food containers with the screw on lids which come in 1 serving size and large, keeps the food in the freezer as fresh as the day it is made! Into my Soup Cookbook with this one!

review by:
(22 Jan 2019)


Delicious, and easy using pre-cooked chicken. My bacon was pre-cooked crumbles, so I subbed butter for the bacon fat to saute the vegies and mix the flour. Really loved the lemon pepper and didn’t need any salt. Will be making this again whenever we have leftover chicken.

review by:
(28 Aug 2018)


We loved this soup! I used 2 large chicken breasts and cut down the recipe for 2. I used cornstarch to thicken at the end, instead of flour. Everything about this soup was delicious and pure comfort especially with the temps so cold right now here in New England. A must do again for me. Thank you for such a great lunch Patti! Linda

(3 Feb 2015)


We loved the chicken bacon flavor and the lemon pepper gave it additional flavor. Very tasty and even my kids liked it!

review by:
(23 Oct 2014)