Rotisserie Chicken and Potato Chowder

Fall Chicken Recipes

10/17/2019, 6 a.m.

Rotisserie Chicken and Potato Chowder YIELDS: 7 / TOTAL TIME: 40 mins


4 slices bacon, chopped

1 tbsp. unsalted butter

1 leek (white and light green parts), halved and sliced

2 cloves garlic, pressed

1 tsp. fennel seeds, crushed

2 tbsp. all-purpose flour

2 c. whole milk

4 c. chicken stock

3/4 lb. red potatoes cut into 1/2-inch chunks

6 sprigs thyme

Kosher salt and freshly ground black pepper

2 c. shredded rotisserie chicken

1 c. frozen corn, thawed

Sliced fresh chives, for serving


  1. Cook bacon in a large pot over medium heat until browned and crisp, 7 to 8 minutes; transfer to a paper towel-lined plate with a slotted spoon. Reserve pot.

  2. Add butter and leek to reserved pot. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add garlic and fennel. Cook, stirring, until fragrant, 1 minute. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and then stock. Add potatoes and thyme. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until potatoes are tender, 14 to 16 minutes.

  3. Add chicken and corn. Cook until soup is heated through, 1 to 2 minutes. Discard thyme. Serve topped with crispy bacon and chives.