Prep 15 mins
Cook 45 mins
This is a simple but delightful soup, just perfect for an autumm supper. If smoked chicken is unavailable, feel free to substitute smoked turkey, ham or simply cooked chicken
- 1 cup coarsely chopped bacon, ends and pieces
- 1 small onion, chopped
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1⁄2 quarts good chicken stock
- 2 cups sweet potatoes, peeled and diced
- 2 cups smoked chicken, skin and bones removed shredded
- 1⁄4 cup roasted red pepper, peeled and diced
- 1 cup heavy cream
- 1 teaspoon chopped fresh thyme
- Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
- Pour off excess fat if there is any.
- Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
- Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
- Bring the soup to a boil.
- Add sweet potatoes and simmer until they are tender, about 15 minutes.
- Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
- Season to taste.
- Serve hot.
Great soup - mine didn't quite thicken up enough but will work on that next time - loved the taste
This is a really delicious chowder! DH smoked a whole chicken in the stovetop smoker, and I had exactly 2 cups of meat left to use. This recipe was perfect. My only modification was that I used a little bit more roasted red pepper than 1/4 cup (I used one whole roasted red pepper that I had left in a jar). Next time, I would chop instead of dice the sweet potatoes. I would have liked them in bigger chunks. Anyway, both DH and I loved this chowder and it reheated well for lunch the next day. I will definitely make this again. Thanks!
nice recipe with easy ingredients that result in a very delicious soup. i was pressed for time so i sauteed the bacon onions and chicken together. had no fat to drain surprisingly. mixed in the flour and then added the potatoes, stock, roasted peppers and spices. i let it simmer and tasted it without the cream; it was delicious but i wanted to follow the recipe so added the cream (used 1/2c) and let it simmer again for 20 minutes. one of the best soups i have ever tasted. flavors compliment one another very well and though it is a cream soup is not too thick;more of a brothy texture which is nice as you dont feel stuffed after eating it. sided it with good homemade garlic bread. thanks for sharing the great recipe!!!