Chicken Chowder With Bacon

16 ingredients
8 steps

Ingredients

  • 1 lb boneless skinless chicken breast, cubed
  • 6 slices bacon
  • 2 large potatoes, cubed
  • 2 leeks, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 small onion, chopped
  • 2 cups corn kernels
  • 1 tablespoon flour
  • 2 teaspoons paprika
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 1.5 (50 ounce) containers chicken broth
  • 1/2 cup heavy cream
  • 3/4 cup milk

Directions

  1. 1
    In a heavy 6-8 quart soup pot cook the bacon until crispy, remove to a separate plate.
  2. 2
    Cook the chicken in the bacon drippings over medium high heat until cooked through, using a slotted spoon remove to the same plate as the bacon.
  3. 3
    Add the potatoes, leeks, bell pepper, garlic and onion to the pot and cook until softened.
  4. 4
    Sprinkle the flour over the vegetables and mix until coated.
  5. 5
    Add the bacon and chicken back to the pot, along with the corn kernels, paprika, bay leaves, salt, pepper and chicken stock.
  6. 6
    Bring to a boil, cover and reduce heat to medium-low.
  7. 7
    Cook about 15 minutes, or until potatoes are tender.
  8. 8
    Add cream and milk and heat through.

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