Barnyard Chowder

A warm and hearty chicken chowder--the perfect thing for a cold winter's night.

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Ingredients:

• 8-10 medium potatoes
• 4-4 1/2 cups diced chicken (can use frozen Tyson diced chicken or grill 4 to 5 boneless, skinless chicken breast)
• 1 lb thin sliced bacon
• 32 oz box chicken broth
• 2 1/2 cups half and half
• 1 medium onion
• 1 stick butter or margarine
• 3 Tbsp flour
• 1 Tbsp minced garlic
• 1 tsp celery seed
• 1 Tbsp each salt and pepper (to taste)
• 2 Tbsp dried parsley leaves

Method

Peel potatoes and cut into bite-size cubes and place in medium to large pot and cover potatoes with about 1-1 1/2 inches in water. Boil for 20-25 minutes until fork tender. While potatoes are boiling cut bacon into 1 - 1 1/2 inch pieces and fry until crisp. Drain on paper towels and set aside. In a large 6 qt pot melt butter on medium heat, add onion and minced garlic. Stirring occasionally, cook until onions are tender, remove from heat. (about 3 or 4 minutes) Drain potatoes. Take 4 cups of the potatoes and place in blender. Add 1/2 cup of half and half and 3 tbsp flour. Blend until smooth and creamy. Prepare chicken as directed on bag or grill chicken prior to beginning previous steps. Replace large pot with onions and garlic back over medium heat. Add chicken stock, 2 cups half and half, and blended potato mixture. Stir until liquid is well mixed. Add remaining ingredients: cooked potatoes, diced chicken, celery seed, salt, pepper, bacon. Cook over medium to low heat for 30-40 minutes, stirring occasionally.

Notes: Transfer this hearty soup to a crock pot for potluck dinners. Try adding 2-3 cups of frozen corn if you'd like.

Number of servings: 12-15

Submitted By: vannr66
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