This week we’ve had a lot of leftovers. I think it is because my husband has had United Way lunch events at work and consequently, has not taken them for lunch. I had a whole chicken that needed to be cooked, which I did yesterday, but that was not actually part of Thursday’s dinner. So I stripped the meat off the carcass, made stock and was left to invent a meal with left over chicken and whatever vegetables were available at home.
Here’s the result: Chicken Bacon Chowder. Totally Paleo. Super quick. So good. A tribute to my grandmother’s Corn Chowder.
- 5 strips bacon, snipped into thin strips (I use scissors)
- 1/2 onion, finely diced
- 2 large sweet potatoes, cubed
- 6 carrots, sliced
- 3-4 c chicken stock, homemade
- 2-3 c cooked chicken, diced
- pepper to taste
- garnish: cilantro, red pepper flakes, use your imagination.
In a large pot, over medium high heat, fry the bacon and onions until the onions become translucent. Add the sweet potatoes and carrots, stir and cook for 1-2 minutes. Add the 3 cups of stock – use more if you want a thinner consistency (you can always add it later). Bring to a boil and then reduce to a simmer. Once the sweet potatoes are soft, mash them in the pot to make the soup creamy. I used a fork so that I could avoid mashing the carrots but you could use a potato masher too.
Ladle yourself a bowl and top with chopped chicken (cold or heated, up to you) and garnish with cilantro, red pepper flakes, avocado, whatever strikes your fancy. Serve with a green salad.
This chowder has a smoky flavour due to the bacon and I imagine some sort of chipotle chili sauce drizzled on top would also be excellent. Unfortunately, none in the house.