Chicken Chowder with Pancetta Chips

Prep Time: 15 min
Cook Time: 25 min
Serves: 6

A piping hot bowl of this hearty chicken chowder is the perfect way to warm up on a cold winter day.


2 tbsp (30 mL) olive oil
10 slices pancetta
10 slices bacon
1 onion(s), minced
2 stalks celery, minced
1 lb (0.5 kg) chicken, cubed
3 potato(es), peeled and cubed
1 cup (250 mL) corn niblets
2 cups (500 mL) milk
3 cups (750 mL) chicken broth
1 cup (250 mL) 35% (whipping) cream
5 sprigs thyme, fresh
3 bay leaves
2 tbsp (30 mL) Dijon mustard
salt, to taste
pepper, freshly ground, to taste


Chicken Chowder

1 Cut 6 slices of pancetta in long, thin pieces and set aside the remaining 4 to make the chips.
2 In a pan over high heat, sauté the pieces of pancetta in 1 tablespoon (15 mL) olive oil for 2 minutes.
3 Add onion and celery and continue cooking for another 2 minutes. Remove from pan and set aside.
4 In the same pan, add the rest of the oil and the cubed chicken and cook until lightly browned. Set aside.
5 In a large pot, add the cooked pancetta, onion, celery, chicken, potatoes, corn, milk, broth, cream, thyme and bay leaves and heat gently over medium heat for 15 minutes. Adjust seasoning.
6 Off the heat, add Dijon mustard to chowder and stir in.

Pancetta Chips

1 Preheat oven to 180ºC (350ºF).
2 Bake the 4 slices of pancetta on a baking sheet for 7 to 8 minutes or until very crispy.
3 Serve chowder topped with pancetta chips and croutons seasoned with salted herbs (e.g., Herbes salées du bas du fleuve).