Recipe

Bacon, potato and chicken chowder

This creamy soup is delicious served with crusty buttered bread.

Feb 28, 2011 1:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Bacon, potato and chicken chowder
  • 3 medium potatoes (600g)
  • 6 green onions (scallions)
  • 2 clove garlic
  • 4 rindless bacon slices (260g)
  • 40 gram (1½ ounces) butter
  • 1/3 cup (50g) plain (all-purpose) flour
  • 3 cup (750ml) milk
  • 3 cup (750ml) salt-reduced chicken stock
  • 2 cup (320g) shredded barbecued chicken
  • crusty bread, to serve

Method

Bacon, potato and chicken chowder
  • 1
    Peel the potatoes; cut into 1.5cm (¾-inch) cubes. Put the potato into a medium bowl and add enough cold water to the bowl so the potato is covered.
  • 2
    Trim and coarsely chop the green onion; keep the white and green parts separate in two small bowls. Peel then crush the garlic.
  • 3
    Chop the bacon coarsely. Place in a large saucepan on the stove over medium heat. Stir the bacon with a wooden spoon for about 5 minutes or until browned.
  • 4
    Add the white parts of the green onion and the garlic to the bacon. Stir about 3 minutes or until the onion is soft. Remove the saucepan from the heat. Use a large spoon to remove the bacon mixture from the pan and put it into a medium bowl.
  • 5
    Melt the butter in the same saucepan on the stove over medium heat. Add the flour; stir with a wooden spoon until the mixture becomes a smooth paste. Pour the milk in slowly, a little bit at a time, and stir until the mixture is smooth before adding more milk. Stir in the stock; stir the mixture until it boils and thickens.
  • 6
    Drain the potato; add potato to the pan. Put the lid on and simmer, covered, for about 10 minutes or until the potato is soft when tested with a fork or skewer. Stir the soup a few times to make sure it is not sticking to the base of the pan.
  • 7
    Stir the chicken and bacon into the potato mixture; simmer, uncovered, for about 2 minutes or until the chicken is hot. Season the soup with salt and pepper to taste.
  • 8
    Using a ladle, divide the soup into four serving bowls. Sprinkle the soup with the rest of the chopped green onion and serve with bread.

Notes

Add a drained large can of corn kernels or 1 cup frozen corn kernels to the soup with the chicken if you like. If you have leftover soup, you may need to add a little water or extra chicken stock to the soup when you reheat it, as it will thicken overnight in the refrigerator. Always reheat leftover soup until it boils. Buy a barbecued chicken or use leftover chicken from a roast for this recipe. Leftover chicken is delicious on sandwiches with mayonnaise, avocado and lettuce for a school lunch.

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