Chicken Chowder With Bacon

Recipe by Heirloom
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy 6-8 quart soup pot cook the bacon until crispy, remove to a separate plate.
  • Cook the chicken in the bacon drippings over medium high heat until cooked through, using a slotted spoon remove to the same plate as the bacon.
  • Add the potatoes, leeks, bell pepper, garlic and onion to the pot and cook until softened.
  • Sprinkle the flour over the vegetables and mix until coated.
  • Add the bacon and chicken back to the pot, along with the corn kernels, paprika, bay leaves, salt, pepper and chicken stock.
  • Bring to a boil, cover and reduce heat to medium-low.
  • Cook about 15 minutes, or until potatoes are tender.
  • Add cream and milk and heat through.
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