This ain't your grandmother's recipe—bacon and rotisserie chicken up the ante on this potato chowder meal, making it worthy of weeknight family dinner repeats.
creamy chicken soup with potatoes and bacon
Creamy Chicken Soup with Potatoes and Bacon
Ingredient
- 4 slices bacon, chopped
- 1 tbsp. unsalted butter
- 1 leek (white and light green parts), halved and sliced
- 2 cloves garlic, pressed
- 1 tsp. fennel seeds, crushed
- 2 tbsp. all-purpose flour
- 2 c. whole milk
- 4 c. chicken stock
- 3/4 lb. red potatoes cut into 1/2-inch chunks
- 6 sprigs thyme
- Kosher salt and freshly ground black pepper
- 2 c. shredded rotisserie chicken
- 1 c. frozen corn, thawed
- Sliced fresh chives, for serving
Instructions
- Cook bacon in a large pot over medium heat until browned and crisp, 7 to 8 minutes; transfer to a paper towel-lined plate with a slotted spoon. Reserve pot.
- Add butter and leek to reserved pot. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add garlic and fennel. Cook, stirring, until fragrant, 1 minute. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and then stock. Add potatoes and thyme. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until potatoes are tender, 14 to 16 minutes.
- Add chicken and corn. Cook until soup is heated through, 1 to 2 minutes. Discard thyme. Serve topped with crispy bacon and chives.