- 3 bacon slices, coarsely chopped
- 4 skinless boneless chicken thighs, cut into 3/4-inch pieces
- 1 medium onion, sliced
- 1 large red-skinned potato, diced
- 1 cup canned low-salt chicken broth
- 3/4 cup half and half
- 1 1/2 tablespoons chopped fresh dill
- Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.