Smoky Chicken & Bacon Chowder

Ingredients

• 500 g chicken breast, cubed
• 250 g streaky bacon, chopped
• 2 tbsp BlixSam Smoke Craft
• 1 tbsp BlixSam Grill Forge
• 1 tbsp BlixSam Arm Maat
• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 carrots, diced
• 2 celery stalks, diced
• 3 medium potatoes, peeled and cubed
• 1 cup sweetcorn kernels
• 1 litre chicken stock
• 250 ml fresh cream
• 250 ml milk
• 2 tbsp cake flour
• Salt and black pepper to taste
• Chopped parsley or spring onion for garnish

Method

1. Season the chicken with BlixSam Smoke Craft, Grill Forge and Arm Maat.
2. Fry the bacon in a large pot until crispy. Remove and set aside, leaving the bacon fat in the pot.
3. Brown the seasoned chicken in the bacon fat until lightly golden. Remove and set aside.
4. Add the butter, then sauté the onion, garlic, carrots and celery for 5 minutes.
5. Stir in the flour and cook for 1 minute.
6. Gradually whisk in the chicken stock until smooth.
7. Add the potatoes and simmer for 15 minutes.
8. Return the chicken to the pot and add the sweetcorn. Cook for another 10 minutes.
9. Stir in the milk and cream, then return the crispy bacon to the chowder.
10. Simmer gently for 5 minutes without boiling.
11. Taste and adjust seasoning if needed.
12. Garnish with chopped parsley or spring onion.

Serving Suggestions

• Crusty bread
• Toasted sourdough
• Fresh roosterkoek
• Garlic bread
• Buttered bread rolls