Farmhouse Chicken Chowder
April 17, 2013
Categories: Comfort Food, Dinner, Lunch, Soups/Stews, Poultry, Chicken, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Diabetic, High Protein, No Eggs, Make it from scratch, Whole Chicken more
"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."
- 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
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 (if using)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 lemon pepper or salt and pepper.
Sprinkle with bacon and scallion greens.
Tips & Variations
No special items needed.