The Communal Pantry
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The Communal Pantry
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Chicken Chowder

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By America's Test Kitchen

A hearty, creamy chicken chowder brimming with veggies and crispy bacon for a delightful meal on cool days.

ChickenChowderSoup

Ingredients

  • 1 slice Bacon, chopped fine
  • 1 large Shallot, minced
  • 1 clove Garlic, minced
  • 1 pinch Dried Thyme
  • 1 tbsp All-purpose Flour
  • 2 cups Chicken Broth
  • 1 Yukon Gold Potato (8 ounces), peeled and cut into 1/2-inch pieces
  • 1 small Carrot, peeled and sliced 1/4 inch thick
  • 1 (8-ounce) Boneless, Skinless Chicken Breasts, trimmed
  • 1/2 Red Bell Pepper, cut into 1/2-inch pieces
  • 1/4 cup Heavy Cream
  • 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.
  2. 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.
  3. Slowly whisk in broth, scraping up any brown bits and smoothing out any lumps. Stir in potato and carrot. Add the chicken, bring to simmer, and cook until it registers 160 degrees, 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. (Alternately, cook and shred chicken separately and add at the end.)
  4. 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. Season with salt and pepper to taste. Sprinkle individual portions with reserved bacon before serving.