Hearty Bacon, Cheese, & Potato Chowder
By
Andy Anderson !
@ThePretentiousChef
14
As the weather gets colder, the nights get longer, and the skies get grayer, I turn my attention to hearty dishes; like a good bowl of hot soup. Soup is good comfort food.
One of my favorite bowls of comfort is potato chowder… but not just any old bowl of potatoes and milk, this one will get your spirits up on the grayest of days. We’re going to use some pepper jack cheese to kick it up a bit, plus a few more good fresh ingredients for good measure.
So, you ready… let’s get into the kitchen.
One of my favorite bowls of comfort is potato chowder… but not just any old bowl of potatoes and milk, this one will get your spirits up on the grayest of days. We’re going to use some pepper jack cheese to kick it up a bit, plus a few more good fresh ingredients for good measure.
So, you ready… let’s get into the kitchen.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
3-4
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
4 slicebacon, cooked and crumbled
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2 1/2 cgolden potatoes, peeled and cubed
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1/2 mediumyellow onion, chopped
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1 clovegarlic, minced
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1 mediumcarrot, peeled and chopped
-
1 smallred pepper, chopped
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1 stalk(s)celery, chopped
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4 Tbspsweet butter, unsalted
-
4 Tbspflour, all-purpose variety
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8 ozmilk, full fat
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4 ozpepper jack cheese, grated
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4 ozvermont white cheddar, grated
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·salt, kosher variety, to taste
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·pepper, freshly ground, to taste
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1/4 tspground thyme
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1 1/2 cchicken stock, not broth
How to Make Hearty Bacon, Cheese, & Potato Chowder
- Gather and prep your ingredients.
- In a sauté pan, over medium heat, cook the bacon until crispy.
- Remove from pan, and drain on paper towels.
- Crumble and reserve.
- Chef’s Note: Don’t clean out the pan; we’ll be using it again in a few minutes.
- Finely chop the onion, mince the garlic, and grate and chop the carrot, and the celery.
- Dice the red bell pepper.
- Peel the potatoes or wash and leave the skins on (I prefer the skins on), and then cut into cubes.
- Take a pot of water with a pinch of salt, bring to the boil and then add the cubed potatoes.
- Boil until tender, about 8 to 10 minutes, do not overcook.
- Chef’s Tip: Take a pairing knife and insert into the potato. If it goes in with a slight resistance… they’re done.
- Remove the potatoes from the water, and reserve.
- Heat up the sauté pan that you cooked the bacon in over medium heat, and add the onions, garlic, celery, carrots, and peppers.
- Sauté the veggies in the bacon grease until tender, but not browned, about 6 to 8 minutes.
- Chef's Note: As the veggies begin to release their moisture, use a wooden spoon to scrape up and dissolve all those brown bits (fonds) left by the bacon... that's pure flavor.
- Chef’s Note: If you prefer, you could wipe out the pan, and add a bit of olive oil; instead of the bacon grease.
- Add the chicken stock to the pan, and bring up to a simmer.
- Add the cooked potatoes, and the bacon to the sauté pan, and continue to lightly simmer.
- Using a small saucepan, over medium-low heat, melt the butter.
- When the foaming subsides, add the flour and whisk for a minute or two.
- Add the ground thyme, and continue to whisk for about 30 seconds.
- Add the milk, and continue to whisk until the mixture thickens.
- Chef’s Note: As the mixture is beginning to thicken, add a bit of salt, and pepper, to taste.
- Add the milk mixture to the sauté pan.
- Stir to combine.
- Chef's Tip: As you stir the mixture, continue to season the dish with additional salt and pepper, until you're happy with the results.
- Add the pepper jack and cheddar cheese to the pan.
- Stir until the cheese melted and completely combined.
- Serve while still warm with some crackers, and maybe a splash of sherry. Enjoy
- Keep the faith, and keep cooking.
