Loaded Potato, Chicken and Bacon Chowder

Quick

with Cheddar Cheese and Chives

7 min

Difficulty: 2/3

Cheesy, savoury and pure comfort in a bowl! Smoky bacon, juicy chicken and cheddar cheese are the ultimate trio in this creamy, simple and homey chowder the whole family is sure to enjoy! Ingredients: Russet potato • Chicken breast • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Green peas • Leek • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Chives.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Large Pot

Measuring Spoons

Potato Masher

Large Non-Stick Pan

Medium Pot

Measuring Cups

Colander

Tongs

Kitchen Shears

Tags

Quick

SEO

Ingredients

Bacon Strips

100 g

Chicken Breasts

2 unit(s)

Russet Potato

2 unit(s)

Green Peas

56 g

Leek, sliced

56 g

Chives

7 g

Cheddar Cheese, shredded

0.5 cup

Cream

113 mL

Sour Cream

1 unit(s)

Chicken Stock Powder

7.5 g

Cream Sauce Spice Blend

10 g

Salt

0.125 tsp

Pepper

0.125 tsp

Oil

1 tbsp

Preparation

Once the water is almost at a boil, remove any brown spots from potatoes. Peel, then cut potatoes into 1/2-inch pieces.
Add potatoes to the pot, cover and bring to a boil over high.
Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat. Roughly mash potatoes. (NOTE: You want some chunks to give the chowder texture!) Season with salt and pepper.

Meanwhile, heat a large pot over medium.
When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy.** Remove the pot from heat.
Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Discard all but 1 tbsp (2 tbsp) bacon fat.
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Transfer to a plate and cover to keep warm.

Reheat the pot with residual bacon fat over medium.
When hot, add leek. Cook for 3-4 min, stirring often, until tender.
Sprinkle Cream Sauce Spice Blend and stock powder over top. Cook for 30 sec, until fragrant.
Add 2 cups (3 cups) water, then bring to a simmer. (TIP: Scrape up the brown bits from the bottom of the pan; this will add loads of extra flavour!)

Once simmering, add peas, half the cheese, half the bacon and mashed potatoes to the pot. Cook for 5-6 minutes, until chowder thickens slightly and peas are tender. Season with salt and pepper.
Remove from heat, then stir in cream.

Thinly slice chicken.
Divide chowder and chicken between bowls.
Top with sour cream.
Sprinkle chowder with remaining cheese, then crumble with remaining bacon for garnish.
Use a pair of kitchen shears or scissors to snip chives over top.

If you've opted to add chicken breasts, while the bacon cooks, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm.