Chicken And Bacon Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chicken And Bacon Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chicken And Bacon Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound sliced bacon
• 3 cups diced celery
• 1/2 cup diced onion
• 4 cups diced peeled potatoes
• 3 cups chicken broth
• 2 cups diced carrots
• 3 cups diced cooked chicken
• 2 (10.75 ounce) cans condensed
• cream of mushroom soup,
• undiluted
• 2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a soup kettle or Dutch oven, cook bacon until crisp

Step 2: Technique & Execution

Drain, reserving 2 tablespoons drippings

Step 3: Technique & Execution

Crumble bacon and set aside

Step 4: Technique & Execution

Saute celery and onion in drippings until tender

Step 5: Technique & Execution

Add potatoes, broth and carrots; bring to a boil

Step 6: Technique & Execution

Reduce heat; cover and simmer for 20 minutes or until vegetables are tender