FARMHOUSE CHICKEN CHOWDER

This soup is really delicious and easy to make. It is one of the many recipes on this site that comes from the Cook's Country website (paid subscription necessary for most recipes--worth every cent).  It is vital to use homemade chicken stock for this recipe or the flavor will fall flat. 

serves 8

6 slices bacon, chopped 
1 medium onion, minced
3 medium garlic cloves, minced
1 tsp. minced fresh thyme leaves or 1/4 tsp. dried
1/3 cup flour
8 cups homemade chicken broth
2 cooked and shredded chicken breasts
2 pounds Yukon Gold potatoes (can use any small, waxy potato), cut into 1/2-inch pieces
1 carrot, peeled and sliced 1/4 inch thick
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
1 cup heavy cream
2 T minced fresh parsley leaves (optional)
Salt and pepper

Cook the bacon in a large pot over medium heat until crisp and rendered. Using a slotted spoon, transfer half of the bacon to a paper towel-lined plate; set aside.

Add the onion to the bacon left in the pot and cook until softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute.

Gradually whisk in the broth, scraping up any browned bits and smoothing out any lumps. Stir in the potatoes and carrot and bring to a boil. Reduce to a gentle simmer and cook until the vegetables are nearly tender, about 10 minutes. Stir in the bell pepper and continue to simmer gently until all of the vegetables are tender, 10 to 15 minutes longer.

Stir in the cream and bring to a simmer. Stir in the shredded chicken and let it heat through, about 2 minutes. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual portions with the reserved bacon before serving.