#SundaySupper is a group of bloggers who are on a mission to bring back supper around the family table in every home. This week the theme is comfort food.
Whenever I think of comfort food I always think of soup. Soup always makes things better. If I have a cold or if I am homesick I want soup. Soup always makes me feel better; always warms my soul. I use to have to go out for soup. But I am working on it. I have been collecting soup recipes and slowly but surely attempting to make them. Some times they are horrible, but lately I have been making some really delicious soup!!!
This chicken chowder was lovely! I am a huge fan of chowder. It is right up there next to chicken dumpling for me. I have never cooked with clams and clams are not exactly cheap, especially in the midwest. But chicken, now that is an ingredient I am famillar with! This soup is less salty than clam chowder, but just as rich. I really loved it and will definitely be making it again this winter!
This recipe was slightly adapted from Cooking for Two 2012.
- 1 slice bacon, chopped
- 1 garlic clove, minced
- pinch of thyme
- 1 tablespoon flour
- 2 cups chicken broth
- 1 yukon gold potato, peeled and cut into 1/2 inch pieces
- 1 small carrot, peeled and sliced into 1/4 inch thick pieces
- 1 boneless, skinless chicken breast, trimmed
- 1/2 pepper, cut into 1/2 inch pieces
- 1/4 cup heavy cream
- 1 1/2 teaspoon minced parsley
- salt and pepper to taste
1. Cook bacon in saucepan over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer half of bacon to paper towel-lined plate.
2. Add garlic and thyme and cook until fragrant. Stir in flour and cook for a minute or so.
3. Gradually whisk in broth, scraping up any browned bits. Stir in potato and carrot. Nestle chicken into sauce and bring to simmer. Simmer gently, uncovered, for 10 to 15 minutes. Flip half way through cooking. Transfer chicken to plate, let cool slightly, then shred into bite size pieces.
4. Meanwhile, put the chowder on medium heat and add the pepper. Continue to simmer until vegetables are tender, 10 to 15 minutes. After that take the soup off the heat and add the chicken back in and add the cream. Stir until heated through. Stir in parsley, salt and pepper to taste. Sprinkle chowder with reserved bacon.
We would love to have you join Lee and our Sunday Supper Team during our chat on Sunday at 7pm Eastern Time. Wait till you see the comfort food recipes our talented Sunday Supper Contributors will be featuring. Something tells me, not only will we be surrounded by love and comfort, we will all be drooling. Just look at the gorgeous recipes!
If that wasn’t enough, we will also be giving away 5 signed copies of Those We Love Most, all you have to do is share your most memorable comfort food recipes.
We would be honored to have you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite Comfort Food Recipes.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.