Original video by @applesauceandadhd — all credit to the creator.
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.
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
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
Wash your hands after handling raw meat.
- 3
Add the diced carrots, celery, shallots, and minced onion to the rendered bacon fat and cook, seasoning with salt and pepper.
- 4
Add the cubed chicken and season with an all-purpose seasoning blend. Cook until the chicken is no longer pink.
- 5
Pour in the chicken broth, then add water until there is enough liquid.
- 6
Cover and let simmer.
- 7
Stir in the frozen broccoli.
- 8
Add the shredded cheese and heavy cream.
- 9
Mix the bacon fat and flour together, then stir it into the pot to thicken.
- 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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