Chicken Barley Chowder

This is the pot of soup you make when there’s a chill in the air and a whole lot of hungry people to feed.

Four pounds of chicken simmer low and slow with pearl barley, potatoes, carrots, celery, and a generous amount of crumbled bacon until everything is fall-apart tender.

Frozen corn and peas go in to add sweetness and color, and a can of evaporated milk turns the broth rich and creamy without the heaviness of actual cream.

It makes 12 to 16 servings, so plan on leftovers. Good news: it tastes even better the next day.

Pro Tips

• Use uncooked pearl barley. It absorbs the broth as it simmers, thickening the chowder naturally and giving each spoonful a chewy, hearty texture.
• Cook the bacon separately and crumble it in. This keeps the grease out of the broth while adding smoky flavor throughout.
• Add the evaporated milk near the end of cooking to prevent it from curdling during the long simmer.
• This chowder thickens overnight in the fridge. Thin it with a splash of broth or water when reheating.