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Chicken Chowder

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 1 slice bacon, chopped fine
  
• 1 large shallot, minced
  
• 1 clove garlic, minced
  
• 1/4 tsp minced fresh thyme
  
• 1 Tbsp all-purpose flour
  
• 2 cups chicken broth
  
• 1 Yukon Gold potato, peeled and cut into 1/2-inch pieces
  
• 1 small carrot, peeled and sliced 1/4-inch thick
  
• 1 (8-ounce) boneless, skinless chicken breast, trimmed
  
• 1/2 red bell pepper, cut into 1/2-inch pieces
  
• 1/4 cup heavy cream
  
• 2 tsp minced fresh parsley
  
• Salt and pepper
  






Instructions



1. Cook bacon in medium saucepan over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer half of bacon to paper towel-lined plate. Add shallot to bacon and fat left in saucepan and cook until softened, about 3 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
   
   
2. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in potato and carrot. Add chicken, bring to a simmer, and cook until it registers 160°F, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using two forks.
   
   
3. Return chowder to simmer, stir in bell pepper, and cook until vegetables are tender, 10 to 15 minutes. Off heat, stir in shredded chicken and cream and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Sprinkle individual portions with reserved bacon before serving.
   
   Serves 2