Recipe: Chunky Chicken Chowder

CHUNKY CHICKEN CHOWDER

"If you have a big pot and a little time, this recipe can be easily doubled. You'll be sure to want leftovers, as this soup tastes even better reheated."

2 bacon slices, cut crosswise into 1/2-inch pieces
1 teaspoon olive oil
3 tablespoons unsalted butter
1 large onion, cut 1/2-inch dice
2 medium celery ribs, cut 1/2-inch dice (about 1 cup)
1 large carrot, peeled, and cut into 1/2-inch dice (about 1 cup)
3 tablespoons flour
3 cups milk
1 3/4 cups chicken broth
1/2 pound white or small red potatoes, scrubbed, and cut into 1/2-inch dice (about 1 1/2 cups)
2 cups corn kernels (fresh or thawed frozen)
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 dash ground cayenne pepper
1 dash sugar
2 large chicken breast halves on the bone, skin and excess fat removed (1 to 1 1/4 lbs)
2 tablespoons chopped chives or parsley (for serving)

In a 5- to 6-quart soup pot, cook the bacon in the olive oil over medium heat until browned, 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels.

Add the butter to the same pot and melt over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, until softened but not browned, 6 to 8 minutes.

Add the flour and cook, stirring constantly, 1 to 2 minutes without allowing to color.

Gradually stir in the milk. Increase the heat to medium-high and bring to a boil, whisking until thickened and smooth.

Whisk in the chicken broth and reduce the heat to medium. Add the potatoes and cook 10 minutes.

Stir in the corn, salt, pepper, cayenne, and sugar. Add the chicken breasts and cook, partially covered, until white throughout, about 15 minutes.

Using tongs, remove the chicken to a clean work surface. When cool enough to handle, pull the chicken meat off the bones and tear into bite-size pieces. Discard the bones.

Return the bacon and chicken to the pot and cook until heated through, 3 to 4 minutes. Season with additional salt and pepper to taste.

Ladle the soup into warm bowls and sprinkle with the chives.

Makes 6 servings
Source: Chicken Dinners in One Pot by Peggy Fallon