Chicken Chowder with Pancetta Chips
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Cut 6 slices of pancetta in long, thin pieces and set aside the remaining 4 to make the chips.
In a pan over high heat, sauté the pieces of pancetta in 1 tablespoon (15 mL) olive oil for 2 minutes.
Add onion and celery and continue cooking for another 2 minutes. Remove from pan and set aside.
In the same pan, add the rest of the oil and the cubed chicken and cook until lightly browned. Set aside.
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.
Off the heat, add Dijon mustard to chowder and stir in.
Pancetta Chips: Preheat oven to 180ºC (350ºF).
Bake the 4 slices of pancetta on a baking sheet for 7 to 8 minutes or until very crispy.
Serve chowder topped with pancetta chips and croutons seasoned with salted herbs (e.g., Herbes salées du bas du fleuve).
Nutrition Info
| Per 460 g serving | Amount |
|---|---|
| Calories | 440 |
| Protein | 35 g |
| Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrate | 26 g |
| Fibre | 2 g |
| Sugar | 7 g |
| Cholesterol | 125 mg |
| Sodium | 540 mg |
| Per 460 g serving | % Daily Value |
|---|---|
| Potassium | 27 |
| Calcium | 15 |
| Iron | 8 |
| Vitamin A | 15 |
| Vitamin C | 25 |
| Vitamin B6 | 43 |
| Vitamin B12 | 42 |
| Folate | 17 |
| Zinc | 18 |
