Chicken Chowder with Summer Vegetables

Cuisine

• • American
• Course
  • Main Course
  • Soup
• Suitable for Diet
  • Vegetarian
  • Low Salt
• Tags
  • Chowder
  • Dairy
  • Garden Fresh
  • hot foods
  • Pork
  • poultry
  • Soup
  • Vegetables

Getting Started

What You’ll Need

• 5-6 slices smoked bacon (chopped)
• 2 stalks celery plus some of the light green leaves (chopped)
• 3 green onions (chopped)
• 1 small red onion (chopped)
• 2 carrots (peeled and chopped)
• ½ cup diced green zucchini
• ½ cup diced yellow zucchini
• 1 teaspoon dried Fenugreek leaves or basil
• 1 teaspoon dried French tarragon
• 1 teaspoon granulated garlic
• 2 quarts chicken stock
• 3 bay leaves
• 2 large boneless skinless chicken breasts (cut into bite size pieces)
• 2 medium size potatoes (cut into chunks)
• 1 15.2 oz. can of corn (or two ears of corn cut off the cob)
• 1 cup half-n-half
• 4 tablespoon cornstarch
• 4 ounces cold water
• (may need to add more for desired thickness)

Method

1

In a large stock pot over medium low heat brown the bacon, remove the bacon and fat, reserving 2-3 tablespoon of fat in the pot, set bacon aside. Increase heat to medium; add the celery, onions and carrots, cook for 8-10 minutes till tender

2

Add some of the seasoning reserving some for later. Add the chicken stock and bay leaves,  Reduce heat and simmer for 20-30 minutes

3

Cook chicken pieces in a medium size skillet sprinkling some of the seasoning over the meat.

When chicken is cooked through, 15-20 minutes add to the stock pot along with the potatoes, corn and zucchini. Add remaining seasonings, simmer on medium to low heat for an additional 30-40 minutes.

4

Add the half-n-half, return the bacon to the pot.  Whisk together the cornstarch and cold water and gently stir into the pot to thicken and cook for 5-6 minutes. Simmer until ready to serve stirring occasionally.

Remove bay leaves before serving

5

Garnish with fresh chopped chives