Farmhouse Chicken Chowder

Since Dave and I love Cook's Illustrated so much, we decided to subscribe to the other publication by America's Test Kitchen, Cook's Country, which is equally as good and arguably better based on number of recipes and your own personal tastes. The April/May cover features some fluffy cream cheese biscuits which are a similar variation of the cream biscuits Jeni just posted. Biscuits are absolutely essential for the Farmhouse Chicken Chowder.

I was first drawn in by the picture and then the fact that it didn't require a whole lot of ingredients (we have to get rid of all perishable items before the impending move so our kitchen is looking pretty barren these days), loved that it only takes thirty minutes but then was completely sold when it called for a store-bought rotisserie chicken! I was planning to hold off until I was out in Denver with my trusty sous chef by my side, but just couldn't wait, so I recruited some friends to help me eat the whole pot. It was super yummy and even better with some fresh biscuits. Think chicken and dumplings with bacon fat!

6 slices of bacon, chopped
6 scallions, white parts chopped fine and green parts sliced thin
2 carrots, peeled and sliced thin
1 celery rib, sliced thin
6 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes, scrubbed and cut into 1/2 inch pieces
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
1 cup half-and-half

Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon of fat from pot. Cook scallion whites, carrots, celery and 1/2 teaspoon of salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.

Stir in broth and potatoes and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 12 minutes. Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with bacon and scallion greens. Serve.

Note: For a richer soup, use cream instead of half-and-half (of course I did this).