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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Bacon Chicken and Broccoli Chowder

A creamy, fridge-clean-out chowder built on rendered bacon fat, tender chicken, and broccoli in a cheesy broth. Crisp bacon bits and Parmesan go on top.

Americanchickenbaconbroccolichowderone-pot

Ingredients

  • 1 lbbacon · or whatever is left of a pound, chopped
  • —chicken · cubed
  • —all-purpose seasoning blend · for the chicken
  • 3carrots · peeled and diced
  • 3 stalkscelery · diced
  • 2shallots · diced
  • —minced onion
  • —salt
  • —pepper
  • —chicken broth
  • —water · as needed
  • —frozen broccoli · a few handfuls
  • —shredded cheese · whatever is left in the bag
  • —heavy cream · a small container
  • —bacon fat · for the roux
  • —flour · for the roux
  • —Parmesan cheese · for topping

Steps

  1. 1

    Chop the bacon and cook it in a pot to render off the fat. Pull the crisped bacon bits out and set aside for topping.

  2. 2

    Wash your hands after handling raw meat.

  3. 3

    Add the diced carrots, celery, shallots, and minced onion to the rendered bacon fat and cook, seasoning with salt and pepper.

  4. 4

    Add the cubed chicken and season with an all-purpose seasoning blend. Cook until the chicken is no longer pink.

  5. 5

    Pour in the chicken broth, then add water until there is enough liquid.

  6. 6

    Cover and let simmer.

  7. 7

    Stir in the frozen broccoli.

  8. 8

    Add the shredded cheese and heavy cream.

  9. 9

    Mix the bacon fat and flour together, then stir it into the pot to thicken.

  10. 10

    Let everything simmer, then serve topped with the reserved bacon bits and Parmesan cheese.

Creator's notes

Improvised from whatever was in the fridge — the creator layers seasonings as she goes and keeps a jar of bacon fat on hand for cooking. The roux (bacon fat plus flour) goes in at the end, out of order, to thicken.

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