1 teaspoon extra virgin olive oil
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
4 cups chicken broth or stock
2 cups diced cooked chicken cut into chunks (1.5 pounds of chicken)
4 cups diced red potatoes, skin on
2 cups half and half
1 teaspoon paprika
12 ounces bacon
salt and pepper to taste
In a large soup pot, heat the olive oil over medium heat. When oil is hot, saute the onions for 5 minutes. Then add the celery and carrots, stirring frequently and sauteing for an additional 5 minutes.
Add the chicken broth, chicken and potatoes. Increase heat to medium high and bring to a boil. Reduce heat and simmer for 10 minutes. After 10 minutes, add the half and half and paprika. Cook for an additional 10 minutes, or until the chowder is back to eating temperature.
While the soup is cooking, begin cooking the bacon in a frying pan. Cook all bacon until crispy and then crumble it into large chunks.
Season the chowder to taste with salt and pepper. Stir in the cooked bacon just before serving.