Chef’s Kitchen – Rotisserie Chicken and Potato Chowder

Chef's Kitchen with Ingles

Shopping List

  • 4 slices bacon
  • 1 Tbsp butter
  • 1 leek
  • 2 cloves of garlic
  • 2 Tbsp flour
  • 2 cup milk
  • 4 cup chicken stock
  • 3/4 lb red potatoes
  • 6 sprigs of thyme
  • 2 cup chicken
  • 1 cup corn


  • Render bacon and remove and reserve grease.
  • Sweat butter leeks and garlic.
  • Add flour and make a roux.
  • Add milk, stock, and potatoes and bring to a boil, then reduce. Cook until potatoes are tender. Add the rest of the ingredients.

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