Rustic Chicken Chowder

The easiest thing to do for lunch prep for lunches throughout my week is to make a big batch of soup and a salad which is super easy a finished within 1 hour for the whole week. This rustic chicken chowder is packed full of chicken and healthy vegetables. The half and half can be substituted for milk for something healthier or heavy cream for a richer and creamer soup. The vegetables can be substitute for others to fit your personal tastes. Check out the Recipe below in post.

Yum

In a dutch oven or heavy bottom stock pot, cook the bacon over medium heat until crispy. Using a slotted spoon remove the bacon pieces and pour off all the bacon grease except for 2 tablespoons.

Cook the chicken along with the green onions, carrots and celery until carrots are softened and chicken is mostly cooked. About 5-8 minutes. Add the flour and cook until all of the bacon grease is absorbed and flour is fragrant, an additional 1-2 minutes.

Add the chicken stock and potatoes and corn. Bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes or until potatoes are fork tender.

Add the cream and hot sauce and bring back up to a simmer. Season with salt and pepper to taste.

Yum