This chicken chowder is hearty enough to serve as a main dish with crusty bread or serve it as a first course. We love it with the bacon, but ham could be used instead. Add sauteed mushrooms to the chowder and left the tomatoes out for a twist.
The chowder is delicious with or without the tomatoes, and leftovers are even tastier the next day.
- 6 slices bacon (diced)
- 1/2 cup celery (diced)
- 2 cups potatoes (small diced)
- 1 cup onion (diced)
- 1/2 cup carrot (diced)
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1 teaspoon Creole seasoning or seasoned salt
- 1 cup corn kernels
- 1 1/2 cups half-and-half
- 1 1/2 to 2 cups diced cooked chicken
- 1 can (14.5 ounces) diced tomatoes
- Fry the bacon in a large saucepan or Dutch oven; remove to paper towels to drain.
- Add butter to bacon drippings, if necessary, to make 3 tablespoons. Add celery, potatoes, onion, and carrot.
- Saute, stirring constantly until onion and celery are tender.
- Stir in flour until well incorporated. Continue cooking, stirring constantly, for 2 minutes.
- Add chicken broth and seasoning or seasoned salt, stirring to blend well. Cook, stirring until thickened. Cover and simmer for 12 minutes.
- Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half-and-half and tomatoes.
- Heat through and taste. Add salt and pepper, as needed.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||8 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||4 g|