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Dilled Chicken Chowder

3.9

(18)

This recipe can be prepared in 45 minutes or less.

Saltines and a salad of romaine, spinach and red bell peppers tossed with vinaigrette are all that’s needed to complete the entrée. Boston cream pie is just right for dessert.

Recipe information

  • Yield

    Serves 2; can be doubled

Ingredients

3 bacon slices, coarsely chopped
4 skinless boneless chicken thighs, cut into 3/4-inch pieces
1 medium onion, sliced
1 large red-skinned potato, diced
1 cup canned low-salt chicken broth
3/4 cup half and half
1 1/2 tablespoons chopped fresh dill

Preparation

  1. Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.

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