1
large chicken breast, cooked and chopped
4 slices of bacon
2 1/2 cups chopped, peeled potatoes (3 medium)
1 Tbsp. dried onions
1 cup hot water
2 chicken bouillon cubes
1 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1 tsp. Old Bay Seasoning
2 cups milk
1 cup half-and-half or light cream
2 Tbsp. all-purpose flour
1 cup cheese
salt & pepper to taste
4 slices of bacon
2 1/2 cups chopped, peeled potatoes (3 medium)
1 Tbsp. dried onions
1 cup hot water
2 chicken bouillon cubes
1 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1 tsp. Old Bay Seasoning
2 cups milk
1 cup half-and-half or light cream
2 Tbsp. all-purpose flour
1 cup cheese
salt & pepper to taste
In
a large saucepan cook bacon until crisp.
Remove bacon and reserve 1 Tbsp. of drippings in pan. Dissolve bouillon in hot water. Pour into pan. Add potatoes, onions, Worcestershire sauce,
thyme and Old Bay. Bring to a boil. Reduce heat.
Cover and simmer until potatoes are tender, about 15 minutes. In a bowl whisk milk, half-and-half and flour. Add to potato mixture. Cook and stir constantly until slightly
thickened and bubbly. Stir in chicken,
bacon and cheese. Cook until hot and
cheese melts. Serves 4-6.
Lillian: I love Chowder and soups. Chowders are more filling, I think, and this one would supply everything that we need in a meal. I always thought that the Old Bay Seasonings was for seafoods, but this proves otherwise. I think, too, that I would add a bit of whole kernel corn as I love Corn Chowder.
Tips: When a recipe calls for boneless, skinless chicken
cut into pieces, this is what you do.
For perfect pieces, place the uncooked chicken on a cutting board (used
for chicken only). Using a sharp knife,
slice the chicken crosswise across the grain into 1/4 to 1/2" strips. These strips also make great Buffalo chicken
tenders but if the recipe calls for diced, line up the strips on the cutting
board, a few at a time and cut them again into chunks. So simple!
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