RECIPES

Chicken Chowder with Pancetta Chips

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

Prep Time

PT15M

Cook Time

PT25M

Serves

6

Ingredients

  • 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

    • Instructions

    1. Chicken Chowder
      1. 1 Cut 6 slices of pancetta in long, thin pieces and set aside the remaining 4 to make the chips.
      2. 2 In a pan over high heat, sauté the pieces of pancetta in 1 tablespoon (15 mL) olive oil for 2 minutes.
      3. 3 Add onion and celery and continue cooking for another 2 minutes. Remove from pan and set aside.
      4. 4 In the same pan, add the rest of the oil and the cubed chicken and cook until lightly browned. Set aside.
      5. 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. 6 Off the heat, add Dijon mustard to chowder and stir in.
    2. Pancetta Chips
      1. 1 Preheat oven to 180ºC (350ºF).
      2. 2 Bake the 4 slices of pancetta on a baking sheet for 7 to 8 minutes or until very crispy.
      3. 3 Serve chowder topped with pancetta chips and croutons seasoned with salted herbs (e.g., Herbes salées du bas du fleuve).
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