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Rotisserie Chicken and Potato Chowder


Tresslyn Froehlich, Lifestyles Editor



1. 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. 


2. Add butter and leek to reserved pot. Cook, stirring occasionally, until just tender, 3 to 4 minutes. 


3. Add garlic and fennel. Cook, stirring, until fragrant, 1 minute. 


4. Add flour and cook, stirring, 1 minute

5. Slowly whisk in milk and then stock. 


6.Add potatoes and thyme.


7.Season with salt and pepper. 


8.Bring to a boil, reduce heat, and simmer until potatoes are tender, 14 to 16 minutes.


9. Add chicken and corn. Cook until soup is heated through, 1 to 2 minutes.

10.Discard thyme. Serve topped with crispy bacon  and chives.




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