Soups
Soups takes a complete and thorough look at this popular dish, offering over 100 all-new recipes in addition to guidance on preparing, serving and adjusting recipes to fit lower-fat or sodium diets.
- $16.99 CAN
- $16.99 US/INTL
Chicken Fennel Chowder
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| Here's a robust and satisfying chowder with smoky bacon, hearty chunks of chicken and a dash of cayenne for that extra kick. Garnish with diced red pepper and fresh thyme. | |||||||||||||||||||||||||||||||||||||||||||||||||||
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Cook bacon in large saucepan on medium until almost crisp. Transfer with slotted spoon to paper towels to drain. Set aside. Heat 1 tbsp. (15 mL) drippings in same saucepan on medium-high. Add chicken. Cook for 3 minutes, stirring occasionally. Add next 3 ingredients. Cook for about 10 minutes, stirring often, until chicken is no longer pink inside and onion is softened. Reduce heat to medium. Add flour. Heat and stir for 1 minute. Add stock, stirring constantly, scraping any brown bits from bottom of pan. Add potato. Bring to a boil. Reduce heat to medium. Boil gently, partially covered, for 15 to 20 minutes, stirring occasionally, until potato is tender. Add bacon and remaining 3 ingredients. Heat and stir until heated through. Makes about 5 1/2 cups (1.4 L). |
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| 1 cup (250 mL): 253 Calories; 6.6 g Total Fat (2.5 g Mono, 1.0 g Poly, 2.5 g Sat); 55 mg Cholesterol; 22 g Carbohydrate; 2 g Fibre; 26 g Protein; 589 mg Sodium | |||||||||||||||||||||||||||||||||||||||||||||||||||
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| Reprinted from Soups © Company's Coming Publishing Limited | |||||||||||||||||||||||||||||||||||||||||||||||||||
