Creamy Chicken Chowder



  • ½ onion, chopped
  • 2 carrots in small cubes
  • 2 large stalks diced celery
  • 2 potatoes in small cubes
  • 150g turkey bacon
  • 5 tbsp butter
  • 2 cups of milk
  • 2 cups chicken broth
  • 2 cups of water
  • 400 gr of chicken breast in cubes
  • 4 tbsp parsley, chopped
  • 3 tbsp flour
  • C / N salt and pepper
  • C / N Vegetable Oil

For decoration:

  • Rustic bread


  1. In a pot heat a little oil, add the chicken and onion, fry. When the chicken is a little browned and the spring onion, remove from the pot. Reserve in a bowl.
  2. In the same pot add half of the butter and the bacon, brown. Once it is browning, remove and reserve.
  3. In the pot add the other half of the butter, the carrot, celery, potato, onion and chicken. Sauté.
  4. Add the flour, move with a balloon to obtain a paste.
  5. Add the chicken broth, milk and water, bring to a boil and stir constantly.
  6. Cook for 20 minutes or until the potato is well cooked. Check seasoning with salt and pepper.
  7. Serve on rustic bread as a deep plate or in soup plates, garnish with the parsley and bacon.