It’s getting to be soup weather, and we’ve got a kid-approved favorite for you.
When friend of Make It Better, Megan Haveron, sent us this recipe, she endorsed it as her daughter Amelia’s “favorite.” We love that the bacon is sprinkled on at the end keeping it crisp. Let us know if it’s your new bestie soup by commenting below.
Chicken and Red Potato Chowder Recipe
- 4 slices of bacon, cut crosswise into 1/2 inch pieces
- 1 medium onion, chopped
- 2 stalks celery, cut into 1/4-inch-thick slices
- 1 pound baby red potatoes, cut into 1/4 inch cubes
- 3 1/2 cups chicken broth (2 14.5-ounce cans)
- 1/4 teaspoon dried thyme
- 1/8 teaspoon black pepper, freshly ground
- 2 cups skinless rotisserie chicken, cut into 3/4-inch chunks
- 1 cup frozen whole kernel corn
- 1 cup half-and-half or light cream
1. In a 5-6 quart saucepan, cook bacon over medium heat until browned and crisp, with slotted spoon, transfer bacon to paper towels to drain.
2. Add onion and celery to drippings and cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally.
3. Add potatoes, broth, thyme and pepper; heat to boiling over high heat. Reduce to low heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. Gently stir in chicken and corn. Bring back to a boil, then reduce heat to low; cover and simmer 5 minutes. Stir in half and half, heat through.
5. To serve, ladle chowder into bowls and generously sprinkle with bacon.