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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Nice tasty quick Chowder. Ingredients:
1/4 cup olive oil |
10 ounces applewood bacon, raw, diced |
1/2 tablespoon fresh garlic, chopped |
1 tablespoon fresh shallot, chopped |
1/2 cup yellow onion, diced small |
1/2 cup celery & leaves, diced small |
3/4 cup carrot, peeled, diced small |
1/2 tablespoon thyme, dried leaf |
3 bay leaves, broken |
1 1/2 cups colorado russet potatoes, diced with skin on |
1 1/2 cups colorado yukon gold potatoes, diced with skin on |
8 cups chicken stock or 8 cups broth |
4 cups heavy whipping cream |
cornstarch, slurry as needed (equal parts water and cornstarch) |
2 cups white cheddar cheese |
kosher salt |
ground white pepper |
Directions:
1. Prepare all vegetables as instructed and put aside. Heat large stock pot and add the oil. Sauté the bacon until half cooked, add the garlic and shallots and cook until slightly browned. Add the carrots, celery and onions and sauté until tender then add thyme and bay leaves. Add the potatoes and sauté for approximately 3 minutes. Add the chicken stock and bring to a boil, cook until potatoes are fork tender. Add the heavy cream and bring to a boil, adjust seasoning with the salt and white pepper as needed. Puree half of this mixture using a hand held stick blender; result should produce a very smooth soup with some chunks of potato. Tighten as needed with the slurry mixture and add the white cheddar cheese. Season as needed with the salt and white pepper. Garnish with chopped parsley and croutons.
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