Chicken Chowder
Chicken Chowder
Like clam chowder, but chicken. Instead of potatoes, wild rice. Thick and hearty, this is one of those meals that your tummy says full, but your mouth says MORE. To make week night meals even easier, I'll precook bacon and keep it in the fridge for easy access with recipes, and purchase a whole rotisserie chicken already pulled off the bone and prepackaged from Costco. Those two shortcuts make this soup a winner, winner, chicken dinner.
Ingredients
- 4 tbsp Butter
- 1 small Onion Diced
- 4 stalks Celery Diced
- 3/4 cup Flour
- 4 cups Chicken Stock
- 1 1/2 cups Half n half
- 1/2 cup Heavy cream
- 3 strips Bacon, chopped Or real bacon bits, 1/2 cup
- 2 ears Fresh corn, chopped Or 1 cup frozen/canned
- 2 cloves Garlic Minced
- 1 Bay leaf
- 2 cups Prepackaged Rotisserie chicken Chopped
- 1 tsp Pepper
- 1 tsp Salt
- 1/2 tsp Truffle salt (Trader Joes) or add an extra 1/2 tsp salt, to total 1 1/2 tsp altogether
- 1/8 tsp Cayenne
- 2 tbsp Dried parsely
- 1 box Uncle Ben's Long grain & Wild rice Cooked according to package directions, LEAVING OUT SPICE PACKET
Instructions
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In a large soup pot, add butter, onion and celery on a medium heat for about 5 minutes. Add minced garlic and cook for 1 minute. Then add flour and cook for 1 minute.
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Add chicken stock, half n half, cream, bay leaf, salt, pepper, truffle salt (if using), cayenne, parsley, chicken, bacon and corn. Simmer for 15 minutes.
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Add rice, 1 cup at a time, until your desired amount is met. If you'd like the soup thinner, add chicken stock/half n half, until desired consistency is achieved. Heat on a low heat until bubbly. Cooking too long will result in a thicker chowder.
Wild rice
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Before starting chowder, start rice according to package directions, leaving out the spice packet. when rice is finished, it'll be ready to add to the chowder.
Recipe Notes
Tips & Tricks:
Use prepacked (already pulled off the bone) rotisserie chicken from Costco, saving tons of work.
Cook a pack of bacon at the beginning of the week, stored in the fridge, for use in meals for the week.
When reheating the chowder, add a little chicken stock or half n half ( or milk even) to thin it out. Sitting in the fridge, it'll definitely thicken.
