Chicken pot pie meets a loaded baked potato in this chicken potato chowder.
Ingredients
- ½ pounds russet potatoes: 2 piece
- olive oil: 2 Tbsp (divided)
- onion: 1 piece (diced)
- carrots: 1 cup (diced)
- stalks celery: 2 piece (diced)
- skinless, boneless chicken breast halves, cut into chunks: 1 pound
- salt, plus more: 1 tsp (to taste)
- ground black pepper, plus more: 0.5 tsp (to taste)
- butter: 6 Tbsp
- all-purpose flour: 2 Tbsp
- milk: 3 cups
- chicken stock: 1 cup
- bite-size broccoli florets: 1 cup
- ounces shredded sharp Cheddar cheese: 5 piece (divided)
- bacon bits: 0.5 cup (divided)
- green onions: 2 piece (chopped, divided)
- sour cream: 1 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Prick potatoes with a fork, then wrap each potato in aluminum foil.
-
Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop flesh into a bowl and set aside. Discard skins.
-
Heat 1 tablespoon oil in a large skillet over medium-low heat; cook and stir onion, carrots, and celery in hot oil until tender, 5 to 10 minutes. Remove vegetables to a plate and set aside.
-
Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Remove chicken to a plate and set aside.
-
Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
-
Stir potatoes, onion mixture, chicken, chicken stock, broccoli, most of the Cheddar cheese, 1/2 of the bacon bits, and 1/2 of the green onions into sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
-
Ladle soup into serving bowls and top with remaining bacon bits, Cheddar cheese, and green onions. Erik Johnston
