Chicken chowder | Women's Weekly Food

Ingredients

• 2 cups (500ml) chicken stock
• 2 cups (500ml) water
• 2 (400g) chicken breast fillets
• 40 grams butter
• 2 (130g) rindless bacon slices, coarsely chopped
• 1 medium_piece brown onion (150g), chopped finely
• 1 clove garlic, crushed
• 1 (350g) leek, thinly sliced
• 1 (150g) stalk celery, trimmed, finely chopped
• 1/4 cup (35g) plain flour
• 2 (400g) potatoes, coarsely chopped
• 4 cups (1l) milk
• 1/2 cup (125ml) cream
• 2 tablespoons finely chopped fresh chives