Dilled Chicken Chowder

• 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

1. Saute bacon in heavy large saucepan over medium heat until crisp.
2. Using slotted spoon, transfer bacon to paper towels.
3. Add chicken and onion to same saucepan; saute about 5 minutes.
4. Add potato and broth; bring to boil.
5. Cover; reduce heat to medium-low and simmer 10 minutes.
6. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer.
7. Season with salt and pepper.
8. Ladle chowder into bowls; sprinkle with bacon.

bacon, chicken thighs, onion, redskinned, chicken broth, dill

Taken from www.epicurious.com/recipes/food/views/dilled-chicken-chowder-100952 (may not work)