Chicken Chowder with Summer Vegetables

Chicken Chowder with Summer Vegetables


Getting Started

What You’ll Need

  • 5-6 slices smoked bacon (chopped)
  • 2 stalks celery plus some of the light green leaves (chopped)
  • 3 green onions (chopped)
  • 1 small red onion (chopped)
  • 2 carrots (peeled and chopped)
  • ½ cup diced green zucchini
  • ½ cup diced yellow zucchini
  • 1 teaspoon dried Fenugreek leaves or basil
  • 1 teaspoon dried French tarragon
  • 1 teaspoon granulated garlic
  • 2 quarts chicken stock
  • 3 bay leaves
  • 2 large boneless skinless chicken breasts (cut into bite size pieces)
  • 2 medium size potatoes (cut into chunks)
  • 1 15.2 oz. can of corn (or two ears of corn cut off the cob)
  • 1 cup half-n-half
  • 4 tablespoon cornstarch
  • 4 ounces cold water
  • (may need to add more for desired thickness)



In a large stock pot over medium low heat brown the bacon, remove the bacon and fat, reserving 2-3 tablespoon of fat in the pot, set bacon aside. Increase heat to medium; add the celery, onions and carrots, cook for 8-10 minutes till tender


Add some of the seasoning reserving some for later. Add the chicken stock and bay leaves,  Reduce heat and simmer for 20-30 minutes


Cook chicken pieces in a medium size skillet sprinkling some of the seasoning over the meat.

When chicken is cooked through, 15-20 minutes add to the stock pot along with the potatoes, corn and zucchini. Add remaining seasonings, simmer on medium to low heat for an additional 30-40 minutes.


Add the half-n-half, return the bacon to the pot.  Whisk together the cornstarch and cold water and gently stir into the pot to thicken and cook for 5-6 minutes. Simmer until ready to serve stirring occasionally.

Remove bay leaves before serving


Garnish with fresh chopped chives