Bacon, Potato And Chicken Chowder - cooking recipe

Ingredients

3 medium potatoes, peeled and cut into 3/4-inch cubes
6 None green onions, trimmed and coarsely chopped, white and green parts separated
2 cloves garlic, crushed
4 slices bacon, coarsely chopped
3 tbsp butter
1/3 cup flour
3 cups milk
3 cups reduced sodium chicken stock
2 cups shredded cooked chicken
None None Crusty bread, to serve

Preparation

Place the potato cubes into a medium bowl and add enough cold water so the potato is covered.
Cook the bacon in a large saucepan on medium heat for about 5 mins or until browned. Add the white parts of the green onion and the garlic; cook for about 3 mins or until the onion is soft. Transfer the bacon mixture to a medium bowl.
Melt the butter in the same saucepan on medium heat. Add the flour and stir with a wooden spoon until the mixture becomes a smooth paste. Gradually whisk in the milk until smooth. Stir in the stock. Cook the mixture until it boils and thickens.
Drain the potato, then add to the pan. Reduce heat to low; simmer, covered, for about 10 mins or until the potato is tender. Stir the soup a few times to make sure it is not sticking to the bottom of the pan.
Stir the chicken and bacon into the potato mixture. Simmer, uncovered, for about 2 mins or until the chicken is heated through. Season to taste.
Using a ladle, divide the soup into four serving bowls. Sprinkle the soup with the remaining green onion and serve with bread.