AuthorE. Gluten
DifficultyBeginner
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Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 2 chicken breasts, cooked and diced small
 4 slices bacon
 2 cups chicken broth
 5 medium potatoes, diced small
 ½ cup chopped onion
 2 cups milk
 1 cup evaporated milk or cream (I used cream)
 salt and pepper (to taste)
1

In a large soup pot, fry bacon until crisp. Remove from the pan and crumble.

2

Add chicken broth, potatoes, and onion to the soup pan. Cover and simmer until potatoes are tender (about 10 - 15 minutes).

3

Decrease heat to medium. Add chicken, bacon, milk, and cream to the pot. Heat slowly until just under a boil (boiling will break up the milk).

4

Add salt and pepper to taste. Serves 4.

Category

Ingredients

 2 chicken breasts, cooked and diced small
 4 slices bacon
 2 cups chicken broth
 5 medium potatoes, diced small
 ½ cup chopped onion
 2 cups milk
 1 cup evaporated milk or cream (I used cream)
 salt and pepper (to taste)

Directions

1

In a large soup pot, fry bacon until crisp. Remove from the pan and crumble.

2

Add chicken broth, potatoes, and onion to the soup pan. Cover and simmer until potatoes are tender (about 10 - 15 minutes).

3

Decrease heat to medium. Add chicken, bacon, milk, and cream to the pot. Heat slowly until just under a boil (boiling will break up the milk).

4

Add salt and pepper to taste. Serves 4.

Gluten Free Chicken Bacon Chowder