Hearty, creamy, and offering just the perfect touch of briny tang, this chicken chowder is the most delicious use for pickle juice you’ve never thought of. 


Read the full recipe after the video.

Recipe Summary test

25 mins
40 mins
Serves 8 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Place bacon in a Dutch oven over medium; cook, stirring occasionally, until crisp, 8 to 10 minutes. Remove bacon with a slotted spoon, reserving drippings in Dutch oven; drain on paper towels. Add carrots, celery, and onion to drippings in Dutch oven; cook, stirring constantly, until onions begin to soften, about 2 minutes. Add garlic, jalapeño, bell pepper and 1 teaspoon of the salt; cook, stirring occasionally, until vegetables are slightly softened, about 4 minutes. Stir in flour and cook, stirring constantly, 1 minute. Add stock and 1/4 cup of the pickle juice and stir, scraping bottom of Dutch oven to loosen browned bits. Add potatoes and bring mixture to a boil over medium-high. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 15 minutes.

  • Uncover Dutch oven and add chicken, cheese, and cream; stir until cheese is melted and soup returns to a simmer. Stir in pickles, cayenne pepper, remaining 1/2 teaspoon salt, remaining 1 tablespoon pickle juice, and bacon.