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Rotisserie Chicken and Potato Chowder

10-1-2019

Tresslyn Froehlich, Lifestyles Editor

DIRECTIONS:

 

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.

 

I NGREDIENTS:

 

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