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Categories:Viewed: 21 - Published at: 8 years ago
Ingredients
- 3 bacon slices, coarsely chopped
- 4 skinless boneless chicken thighs, cut into 3/4-inch pieces
- 1 medium onion, sliced
- 1 large red-skinned potato, diced
- 1 cup canned low-salt chicken broth
- 3/4 cup half and half
- 1 1/2 tablespoons chopped fresh dill
Method
- Saute bacon in heavy large saucepan over medium heat until crisp.
- Using slotted spoon, transfer bacon to paper towels.
- Add chicken and onion to same saucepan; saute about 5 minutes.
- Add potato and broth; bring to boil.
- Cover; reduce heat to medium-low and simmer 10 minutes.
- Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer.
- Season with salt and pepper.
- Ladle chowder into bowls; sprinkle with bacon.
