Chicken Chowder


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.




15 min


40 min


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