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Notes: Freeze the bacon first for easy chopping. The stock can be prepared the day before. Avoid overcooking the potatoes. This chowder reheats well.
Recipe Facts
Ingredients
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1 whole small chicken (about 3 pounds)
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3 medium onions, divided (1 halved, 2 finely chopped)
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4 stalks celery, divided (2 halved, 2 finely chopped)
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2 bay leaves
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10 black peppercorns
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8 sprigs thyme (4 left whole, leaves removed from 4 and chopped)
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2 teaspoons olive oil
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8 ounces bacon finely chopped
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1/3 cup all-purpose flour
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1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes (about 1 quart)
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2 cups fresh or frozen corn kernels
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1/2 cup heavy cream
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Kosher salt and fresh ground black pepper
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Handful chopped parsley
Directions
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Place chicken in large Dutch oven. Add halved onion, halved celery stalks, bay leaves, peppercorns, and 4 sprigs thyme. Add just enough water to cover (about 3 quarts). Bring to boil over high heat, reduce to a bare simmer, cover, and cook until chicken is falling off the bone, about 1 hour.
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Carefully remove chicken from stock and set aside until cool enough to handle. Remove meat, then return bones to pot. Continue to simmer stock for 1 more hour. Meanwhile, shred chicken, place in a medium boil, add 1 ladle of stock, and refrigerate until ready to use.
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After 1 hour, strain stock and let sit 15 minutes. Skim fat from top, then measure. You should have about 6 to 7 cups. If more, gently simmer to reduce. If less, add water to reach at least 6 cups.
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In empty stockpot, heat oil and bacon over medium heat. Cook, stirring, until bacon is crispy and fat is rendered, about 10 minutes. Transfer bacon to paper towel-lined plate.
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Add chopped onions, chopped celery, and 1/2 teaspoon salt to pot. Cook over medium heat until vegetables are softened, 6 to 8 minutes. Add flour and cook until pale golden blond, about 1 minute. Whisk in stock in a thin steady stream until fully incorporated. Add potatoes and season to taste with salt and pepper. Bring to a simmer and cook until potatoes are barely tender, about 10 minutes.
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Add corn and chopped thyme. Cook until corn is just tender, about 3 minutes. Stir in shredded chicken, bacon, and cream to heat through. Season to taste, sprinkle with parsley, and serve.
Special Equipment
Dutch oven
This Recipe Appears In
Nutrition Facts (per serving) | |
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536 | Calories |
31g | Fat |
35g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 536 |
% Daily Value* | |
Total Fat 31g | 39% |
Saturated Fat 11g | 54% |
Cholesterol 122mg | 41% |
Sodium 590mg | 26% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 31g | |
Vitamin C 15mg | 73% |
Calcium 54mg | 4% |
Iron 3mg | 18% |
Potassium 904mg | 19% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |