Chicken Chowder

Instructions

1. 1

   Cook the chopped bacon in a large pot over medium heat until crispy, then remove and set aside, leaving about 1 tablespoon of bacon fat in the pot.

   Tip: Don't discard all the bacon fat—it adds wonderful flavour to the chowder.

2. 2

   Add diced onion, celery, and carrot to the bacon fat and sauté for 5 minutes until softened.

   Tip: Stir occasionally to prevent sticking.

3. 3

   Sprinkle flour over the vegetables and stir constantly for 1 minute to create a light roux.

   Tip: This helps thicken the chowder naturally without lumps.

4. 4

   Pour in the chicken stock slowly while stirring, then add the diced potato and fresh thyme sprigs. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until potatoes begin to soften.

   Tip: Keep the heat moderate to avoid a vigorous boil which can break down the potatoes too quickly.

5. 5

   Add the diced chicken pieces to the pot and simmer for another 8 minutes until the chicken is cooked through.

   Tip: Don't overcook the chicken or it will become tough and dry.

6. 6

   Stir in the heavy cream and cooked bacon, then melt the butter into the chowder. Season with salt and pepper to taste.

   Tip: Add cream slowly and stir gently to avoid breaking up the vegetables.

7. 7

   Simmer for 2 more minutes until everything is heated through and flavours have melded together.

   Tip: Taste and adjust seasoning as needed before serving.

8. 8

   Remove thyme sprigs and ladle the chowder into bowls. Serve hot with crusty bread if desired.

   Tip: A dollop of sour cream or fresh parsley makes a nice garnish.