Dilled Chicken Chowder
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 3/4 cup half and half
- 1 medium onion, sliced
- 1 cup canned low-salt chicken broth
- Carbohydrate 31 g(10%)
- Cholesterol 354 mg(118%)
- Fat 78 g(120%)
- Fiber 3 g(13%)
- Protein 63 g(125%)
- Saturated Fat 26 g(130%)
- Sodium 613 mg(26%)
- Calories 1082
Preparation Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.
Preparation Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.
