Hearty Chicken Chowder for a Blizzard!
Oooh, a Minnesota blizzard! Despite a reputation for otherwise, blizzards don’t happen all that often ’round these parts, so it’s rather a big deal. And fun! At least if you’re inside, well-stocked, with a stack of good movies or books.
I happened to have chicken, chicken stock, and a few vegetables in the fridge, so made up this hearty chowder.
Mighty fine on a cold, snowy day, with a glass of prosecco, if I do say so myself. Stay warm and safe, Minnesota! (Follow the fun – Twitter #snOMG.)
Hearty Chicken Chowder
4 slices thick-cut bacon, chopped small
1 large Spanish onion, chopped small
2 cloves garlic, chopped
4 c. chicken broth or stock
1 medium sweet potato, peeled, cut into 1/4″ dice
1 c. shredded cabbage
1 bay leaf
1/2 tsp. dried thyme
few gratings fresh nutmeg (optional)
1 c. cooked chicken, pulled into bite-sized pieces
1/2 c. cream
salt and freshly ground pepper
In a large saucepan or Dutch oven, fry the bacon over medium-low heat until the fat renders and the bacon crisps, 5-7 minutes.
Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sweet potato, cabbage, bay leaf, thyme, and nutmeg (if using) and saute for 3 minutes. Stir in the chicken broth and simmer, uncovered, until potatoes are tender, about 10 minutes.
Add chicken, cream, and salt and pepper to taste; bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately.