Fall Chicken and Bacon Chowder
We love soup. This Fall Chicken and Bacon Chowder is a favorite. But years ago, our kids would never eat soup. So, for years we didn’t have it much. One favorite family story is the evening our eldest son took his bowl of soup and dumped it out the window just behind him when my husband and I weren’t looking. That’s the extent to which our kids didn’t like soup.
Chowder is a favorite
Anyone cooking for multiple age groups and tastes learns quickly that the only recipe for self-preservation is cooking something everyone likes. But now that it’s just my husband and me, this Fall Chicken and Bacon Chowder is a favorite in our house.
Chowders typically contain fish, but this version is made with chicken (even rotisserie chicken), and cooks up fast, chunky, and delicious. Go to the East Coast, and chowder typically breaks down into either Manhattan or New English style, the former tomato-based and the latter, cream-based. Both are delicious, but I find chicken to be an accessible, relatively inexpensive, healthy, fast alternative.
Fast and easy soup is fall’s best friend
This recipe cooks up fast, easy, and tastes like far more than the sum of its parts. Eliminating the bacon would be catastrophic to its success, so don’t do it. The smokiness is the perfect antidote to potatoes and chicken.
The other thing I love about this soup is I can make things even easier by using a supermarket rotisserie chicken. Honestly, we can’t tell the difference when I’ve made it with pulled rotisserie chicken vs. fresh poached chicken breasts. Another feather in its cap.
Double or triple batches hold up well
My other recommendation is to either double or triple this recipe. Like most soups, it gets better with time and there’s nothing like having a pot of ready-made soup in the refrigerator at the end of a long day. I usually toss up a large salad to go alongside but skip the bread. The potatoes take care of that.
Actually, one other note: You’ll see I recommend using yellow potatoes, the russet’s moister, less-starchy cousin. But you’ll notice if you look closely at the image I’ve taken, red potato skins are peeking out the top. Honestly, small red potatoes, yellow potatoes, Yukon Gold’s, or any other strain of yellow potato all work equally well.
The finishing touch
Finally, before serving, I always toss whatever fresh herb I have on hand onto the top. Sometimes that’s curly parsley, sometimes dill, even more thyme, or even a bit of chopped rosemary. All of it adds, both visually and to the overall flavor profile.
A big pot of this last for multiple meals and brings a smile to my husband’s face every time I mention it’s what we’re having. So, as long as you don’t have anyone who may throw it out the window, make up a big pot, and let the compliments roll in.
Ingredients
- 3 slices bacon
- 2 medium yellow potatoes, cut into medium chunks
- 2 carrots, diced
- 1 leek, sliced (white and green parts)
- 2 stalks celery, chopped, with leaves
- 1 Tbsp thyme, fresh (or 1.5 tsp dried)
- 12 oz chicken breast (either poached and shredded or from a rotisserie chicken, shredded)
- 1 tsp kosher salt
- 8-10 grinds freshly ground black pepper
- 5 cups low sodium chicken broth
- 1/2 cup whipping cream, room temp
Instructions
- Heat a large stockpot over medium heat. When hot, add the sliced bacon and cook until crisp. Remove from pot onto paper towels. Leave any fat in the pot.
- Add the cubed potatoes, leek, celery and carrot. Saute for roughly 5-7 minutes.
- Stir in the thyme and garlic. Then, add chicken broth. Bring to a boil. Once boiling, reduce the heat and simmer, half-covered for 15-20 minutes, or until potatoes feel soft when pierced with a fork.
- Add the shredded chicken and cook for a few more minutes, until chicken is hot. Stir in the cream and heat for another minute.
- Serve in bowls, topped with bacon and more thyme, dill, or parsley.
