Chicken Chowder

Even though Spring is just around the corner (I hope), Ottawa experienced a cold spell last week, dipping down to -21˚ Celsius (-6˚ Fahrenheit). On days like these, nothing beats a steaming bowl of hearty, flavorful Chicken Chowder—filled with bacon, chicken, potatoes, and thyme. As Clementine Paddleford once said, "Chowder breathes reassurance. It steams consolation."

"Chowder breathes reassurance. It steams consolation."

— Clementine Paddleford

In a chowder, potatoes perform the important task of thickening the broth. This recipe combines both potatoes and cream to create a satisfying, rich texture. If the soup isn't thick enough at the end of cooking, simply mash some of the potatoes directly in the soup to achieve your desired consistency. The type of potatoes you choose will affect the texture; Russet potatoes (with their high starch content) work wonderfully to thicken this chowder.

Although this chowder contains bacon, which adds saltiness, be sure to season it with extra salt to bring out all the flavors. And while bacon is a common ingredient in chowder, it isn’t always necessary. This recipe shows how bacon can elevate the dish, but feel free to skip it if you prefer a vegetarian version.

Do all chowder recipes have bacon in them?

Recipe: Chicken Chowder

adapted from 50 Chowders (affiliate link) by Jasper White

Serves: 6 to 8 as a main course

Ingredients:

• 6 to 8 boneless, skinless chicken breasts, cut into bite-size pieces
• 4 ounces bacon, cut into ⅓-inch dice
• 5 tablespoons unsalted butter
• 1 onion, diced
• 2 stalks celery (4 ounces), cut into ⅓-inch dice
• 1 small red bell pepper (6 ounces), cut into ½-inch dice
• 2 sprigs fresh thyme
• 2 pounds Yukon Gold or other all-purpose potatoes, peeled and sliced ⅓ inch thick
• 4 cups chicken stock
• 2 cups heavy cream (optional) or 2 cups chicken stock
• Salt, to taste
• Freshly ground black pepper, to taste
• Cayenne pepper (optional)
• Broccoli (optional)

For garnish:

• 6 green onions, very thinly sliced

Instructions:

1. Sauté the chicken: In a frying pan, sauté the chicken until cooked through. Set aside.
   
   
2. Cook the bacon: Fry the bacon in a pot until crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
   
   
3. Sauté the vegetables: Add the butter, diced onion, celery, and red bell pepper to the pot. Sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned.
   
   
4. Add potatoes and stock: Add the sliced potatoes and 4 cups of chicken stock. The stock should just barely cover the potatoes; if it doesn’t, add enough water to cover. Increase the heat and bring to a boil. Add the thyme leaves.
   
   
5. Cook the potatoes: Cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened enough, mash a few potatoes against the side of the pot to release their starch and thicken the soup.
   
   
6. Finish the chowder: Remove from heat and stir in the cooked chicken and cream (or extra stock). Season to taste with salt, black pepper, and cayenne pepper if desired. If you are not serving the chowder right away, cool it slightly, refrigerate, and cover it once cooled completely. Otherwise, let it sit at room temperature for up to an hour to allow the flavors to meld.
   
   
7. Reheat and serve: When ready to serve, gently reheat the chowder over low heat, being careful not to let it boil. Use a slotted spoon to serve the chicken, vegetables, potatoes, and bacon in the center of large soup bowls. Ladle the creamy broth around the ingredients and garnish with sliced green onions.

Tasting Notes
This Chicken Chowder is so good that even friends who don’t eat bacon went for seconds—proof of how flavorful and comforting this dish can be. I also had leftover chowder the next day, which I enhanced with rice. Though I usually avoid combining rice and potatoes, this chowder is versatile and forgiving, making it an ideal leftover meal.

Links
• Clam Chowder from Recipe Girl
• New England Clam Chowder from Andrea Meyers
• Chicken, Corn & Potato Chowder from Cookin' Canuck
• Corn Chowder with Cheddar from Serious Eats

More to Explore:

• Index of Recipes
• Visual Recipe Index

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