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This Week's Top Recipes

Creamy Chicken Chowder

Stove-TopChickenDiner-Style

Time: 40 minutes

Yield: 7 servings

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About

A brisk wind is rustling through trees and your mind is wandering to a warm, welcoming dinner. Creamy Chicken Chowder is just the contentment you are dreaming of to tame those wintry weather woes. Nothing is better than a creamy broth loaded with savory bacon and rotisserie chicken, sweet corn, and tender potatoes, all impeccably seasoned for maximum comfort. Warm up with Creamy Chicken Chowder and fulfill your need of great food fast. It's the perfect chilly day remedy!

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Ingredients

  • 4 slices bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 leek, white and light green parts only, washed thoroughly, halved and sliced
  • 2 cloves garlic, pressed
  • 1 teaspoon fennel seeds, crushed
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 4 cups chicken stock
  • 3/4 pound red potatoes, cut into 1/2-inch chunks
  • 6 sprigs thyme, tied
  • kosher salt, to taste
  • ground black pepper, to taste
  • 2 cups rotisserie chicken, shredded
  • 1 cup frozen corn, thawed
  • fresh chives, optional, to taste, sliced, for serving

Directions

Step 1 -In a large pot over medium heat, add the bacon and cook until browned and crisp, about 7-8 minutes.

Step 2 -Transfer the bacon to a paper-towel-lined plate with a slotted spoon to drain, leaving the drippings in the pot.

Step 3 -Add the butter and the leek to the bacon drippings and cook, stirring occasionally, until the leek is just tender, about 3-4 minutes.

Step 4 -Add the garlic and the fennel seeds and cook, while stirring, until fragrant, about 1 minute.

Step 5 -Add the flour and cook, while stirring, until the raw flour smell disappears, about 1 minute.

Step 6 -Slowly add in the milk, while stirring, until incorporated.

Step 7 -Slowly add in the stock, while stirring, until incorporated.

Step 8 -Add the potatoes and the thyme bundle and stir to combine.

Step 9 -Season the soup with the salt and the pepper.

Step 10 -Bring the soup to a boil.

Step 11 -Reduce the heat to low and let simmer until the potatoes are tender, about 14-16 minutes.

Step 12 -Add the chicken and the corn to the soup and cook until heated through, about 1-2 minutes.

Step 13 -Remove and discard the thyme bundle.

Step 14 -Serve topped with the bacon and the chives.

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