Pickle Chicken Chowder

Name: Pickle Chicken Chowder
Ingredients: 4 ounces thick-cut bacon, chopped; 1 cup baby carrots, sliced; 2 celery stalks with leaves, chopped; 1 medium yellow onion, chopped; 2 garlic cloves, minced; 1 jalapeno pepper, seeded and chopped; 1/2 medium red bell pepper, chopped; 1 1/2 teaspoon kosher salt, divided; 2 tablespoons all-purpose flour; 4 cups unsalted chicken stock; 1/4 cup plus 1 Tbsp. juice from jar of dill pickles; 12 ounces small red potatoes, chopped; 1 rotisserie chicken, skin removed and shredded (about 3 cups); 6 ounces sharp white cheddar cheese, shredded (1 1/2 cups); 1 cup heavy cream; 1/2 cup dill pickles, chopped; 1/8 teaspoon cayenne pepper

17 ingredients

2 steps

Ingredients

4 ounces thick-cut bacon, chopped
1 cup baby carrots, sliced
2 celery stalks with leaves, chopped
1 medium yellow onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/2 medium red bell pepper, chopped
1 1/2 teaspoon kosher salt, divided
2 tablespoons all-purpose flour
4 cups unsalted chicken stock
1/4 cup plus 1 Tbsp. juice from jar of dill pickles
12 ounces small red potatoes, chopped
1 rotisserie chicken, skin removed and shredded (about 3 cups)
6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
1 cup heavy cream
1/2 cup dill pickles, chopped
1/8 teaspoon cayenne pepper

Directions

1

Place bacon in a Dutch oven over medium; cook, stirring occasionally, until crisp, 8 to 10 minutes. Remove bacon with a slotted spoon, reserving drippings in Dutch oven; drain on paper towels. Add carrots, celery, and onion to drippings in Dutch oven; cook, stirring constantly, until onions begin to soften, about 2 minutes. Add garlic, jalapeno, bell pepper and 1 teaspoon of the salt; cook, stirring occasionally, until vegetables are slightly softened, about 4 minutes. Stir in flour and cook, stirring constantly, 1 minute. Add stock and 1/4 cup of the pickle juice and stir, scraping bottom of Dutch oven to loosen browned bits. Add potatoes and bring mixture to a boil over medium-high. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 15 minutes.
2

Uncover Dutch oven and add chicken, cheese, and cream; stir until cheese is melted and soup returns to a simmer. Stir in pickles, cayenne pepper, remaining 1/2 teaspoon salt, remaining 1 tablespoon pickle juice, and bacon.