Chicken and potato chowder
- 1 tbsp extra virgin olive oil
- 2 lean smoked back bacon rashers, rinded and finely chopped
- 1 chicken thigh, about 140 g (5 oz), skinned
- 2 onions, finely chopped
- 500 g (1 lb 2 oz) potatoes, peeled and diced
- 750 ml (1¼ pints) chicken stock, preferably home-made
- leaves from 4 sprigs of fresh thyme or ½ tsp dried thyme
- 300 ml (10 fl oz) semi-skimmed milk
- salt and pepper
- chopped parsley, or a mixture of chopped parsley and fresh thyme, to garnish
Prep:15min › Cook:55min › Ready in:1hr10min
- Heat the oil in a large saucepan. Add the bacon, chicken and onions, and cook over a low heat for 3 minutes. Increase the heat and cook for a further 5 minutes, stirring the ingredients occasionally and turning the chicken once, until the chicken is pale golden.
- Add the potatoes and cook for 2 minutes, stirring all the time. Pour in the stock, then add the thyme and seasoning to taste. Bring to the boil. Reduce the heat, cover the pan and leave to simmer for 30 minutes.
- Using a draining spoon, transfer the chicken to a plate. Remove and chop the meat and discard the bone. Return the chicken to the soup. Stir in the milk and reheat the soup gently without boiling.
- Ladle the soup into bowls and garnish with chopped parsley or parsley and thyme. Serve at once.
Something else. Maybe someone (site editors) should change the cooking time? 55 days is a bit much, don't you think? Such an obvious error should have been seen in editing. Or are we supposed to raise our own chickens for this soup - 02 Nov 2010
Absolutely gorgeous soup, i did a couple of changes, i added a carrot and before i put the chicken back in i pureed the soup slightly to help thicken - 05 Sep 2012
Altered ingredient amounts. I've made this about 3-4 times, each time I've never made it with bacon, although I plan to try it when I remember to get some in! Also as I only cook for two I tend to use less potatoes. - 17 Feb 2010