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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this chowder with left over baked potatoes. Next time you bake potatoes, add two more and make this recipe. Helps to have really good stock. Ingredients:
two large baked potatoes cooled, skinned and cut into 1/4 inch dice |
small yellow onion cut into 1/4 inch dice |
2.5 stalks of celery cut into 1/4 inch dice |
2.5 med carrots cut into 1/4 inch dice |
1 jalapeño pepper – seeded and cut into 1/8 inch dice |
3 cloves of garlic – crushed |
3 t of butter |
salt and pepper |
1/4 t celery seed |
1 t of dried basil |
1 t of poupon mustard |
1 c of grated cheddar cheese – any kind |
4 slices of crispy, fried bacon broken into 1/2 pieces or smaller |
2 c of heavy cream |
1.5 c of milk |
1/3 c sour cream |
1/3 c or plain yogurt |
2.5 cups of rich stock - chicken or turkey |
Directions:
1. Melt the butter
2. Sauté the onions, celery, carrots, jalapeño and garlic for 5 - 10 m
3. Add salt and pepper, celery seed and basil, sauté a bit longer
4. Add the potatoes and stock – the stock should just cover the potatoes.
5. Simmer for 10 minutes until the potatoes start to break apart a little.
6. Add the cream, milk, sour cream, yogurt and Poupon to the pot
7. Stir and slowly bring to a very light boil - add the cheese and bacon
8. Simmer for 10 minutes, stirring often
9. Cool a bit and serve
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