Chicken Chowder
Ingredients
| 1/2 stick of butter | ||
| 4 slices of bacon, chopped | ||
| 1/2 cup onion, chopped | ||
| 1/2 cup carrot, peeled and diced | ||
| 1/2 cup celery, chopped | ||
| 1/4 cup diced green bell pepper | ||
| 1/4 cup flour | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 cup chicken broth | ||
| 1 (28oz) can diced tomatoes | ||
| 3 cloves garlic, chopped | ||
| 2 tsp thyme | ||
| 1/4 cup chopped parsley | ||
| 2 cups half and half | ||
| 2 cups diced cooked chicken |
- Melt butter in a large sauce pan or stock pot over medium high heat.
- Add the bacon and saute until slightly crispy.
- Add the onion, carrot, celery and green pepper. Cook until tender. About 3 minutes.
- Sprinkle with flour and stir to combine and flour mixture.
- Gradually add the chicken broth and stir with a wooden spoon or whisk until smooth.
- Stir in the tomatoes.
- Reduce heat to medium low and add the thyme and parsley.
- Simmer for 30 minutes and then add the chicken.
- Add the milk and half and half and stir until smooth. Do not boil.
- Season with salt and pepper.
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