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Chicken and Red Potato Chowder

  • 35minutes
  • 550calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 slice(s) bacon , cut crosswise into 1/2-inch pieces

  2. 1 medium onion , chopped

  3. 2 stalk(s)

  4. celery , cut into 1/4-inch dice

  5. 1 pound(s) baby red potatoes , cut into 1/4-inch-thick slices

  6. 2 can(s) (14 to 14 1/2 ounces each) chicken broth (3 1/2 cups)

  7. 1/4 teaspoon(s) dried thyme

  8. Ground black pepper

  9. 2 cup(s) (10 ounces)

  10. skinless rotisserie chicken meat , 3/4-inch chunks

  11. 1 cup(s) frozen whole-kernel corn

  12. 1 small tomato , cut into 1/2-inch chunks

  13. 1 cup(s) half-and-half or light cream

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart saucepot, cook bacon over medium heat until browned and crisp. With slotted spoon, transfer bacon to paper towels to drain.

  2. To drippings in saucepot, add onion and celery, and cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally.

  3. Add potatoes, broth, thyme, and 1/8 teaspoon pepper; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are tender.

  4. Gently stir in chicken, frozen corn, and tomato; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Stir in half-and-half; heat through.

  5. To serve, ladle chowder into 4 soup bowls; sprinkle with bacon.

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