The Scoop
Creamy Chicken Chowder with bacon and fennel, perfect for warm family moments.
I still remember the day when my youngest finally took his first steps. It was a chilly autumn afternoon, and we had just returned home from the park, where he had been determinedly trying to chase after the ducks with his wobbly little legs. As I gathered him up, wrapped in his favorite striped blanket, I knew we needed something warm and hearty to celebrate this small yet monumental leap. That's when I decided to prepare a creamy chicken chowder, a dish that had always been a comfort to us during our New England winters. I keep plenty of bacon in my fridge, knowing it adds a salty crispness that can't be beat. The fennel seeds were a bit of an experiment, encouraged by a friendly neighbor's advice, and I found they gave the chowder a delightful hint of warmth.
In the kitchen, the rich scent of leeks and garlic mingling with thyme began to fill the room, enveloping us in an aromatic hug. Cooking in that pot, I couldn't help but chuckle as I realized that creating this chowder was akin to watching my son's first steps—every ingredient added with careful anticipation, hoping for a perfect result. As we sat down together with our bowls, the golden corn gave pops of sweetness, complementing the tender chicken, while the crispy bacon was joyously scattered on top, a personal touch that reminds me to save a sliver for a late-night snack. Watching him giggle and attempt to mimic our spoon skills was the comforting hug I needed at the end of such a milestone-filled day.
Even now, when I make this chowder, I let the milk and chicken stock slowly swirl into the pot, allowing the flavors to develop with patience. It takes me back to that day of firsts, reminding me that sometimes, a warm bowl of something special can turn an ordinary moment into an unforgettable memory.
Ingredients
- 4 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 leek, white and light green parts only, washed thoroughly, halved and sliced
- 2 cloves garlic, pressed
- 1 teaspoon fennel seeds, crushed
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 4 cups chicken stock
- 3/4 pound red potatoes, cut into 1/2-inch chunks
- 6 sprigs thyme, tied
- kosher salt, to taste
- ground black pepper, to taste
- 2 cups rotisserie chicken, shredded
- 1 cup frozen corn, thawed
- fresh chives, optional, to taste, sliced, for serving
Directions
- In a large pot over medium heat, add the bacon and cook until browned and crisp, about 7-8 minutes.
- Transfer the bacon to a paper-towel-lined plate with a slotted spoon to drain, leaving the drippings in the pot.
- Add the butter and the leek to the bacon drippings and cook, stirring occasionally, until the leek is just tender, about 3-4 minutes.
- Add the garlic and the fennel seeds and cook, while stirring, until fragrant, about 1 minute.
- Add the flour and cook, while stirring, until the raw flour smell disappears, about 1 minute.
- Slowly add in the milk, while stirring, until incorporated.
- Slowly add in the stock, while stirring, until incorporated.
- Add the potatoes and the thyme bundle and stir to combine.
- Season the soup with the salt and the pepper.
- Bring the soup to a boil.
- Reduce the heat to low and let simmer until the potatoes are tender, about 14-16 minutes.
- Add the chicken and the corn to the soup and cook until heated through, about 1-2 minutes.
- Remove and discard the thyme bundle.
- Serve topped with the bacon and the chives.
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