hearty bacon, cheese, & potato chowder

How To Make hearty bacon, cheese, & potato chowder

• 
  Step 1
  Gather and prep your ingredients.
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  Step 2
  In a sauté pan, over medium heat, cook the bacon until crispy.
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  Step 3
  Remove from pan, and drain on paper towels.
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  Step 4
  Crumble and reserve.
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  Step 5
  Chef’s Note: Don’t clean out the pan; we’ll be using it again in a few minutes.
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  Step 6
  Finely chop the onion, mince the garlic, and grate and chop the carrot, and the celery.
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  Step 7
  Dice the red bell pepper.
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  Step 8
  Peel the potatoes or wash and leave the skins on (I prefer the skins on), and then cut into cubes.
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  Step 9
  Take a pot of water with a pinch of salt, bring to the boil and then add the cubed potatoes.
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  Step 10
  Boil until tender, about 8 to 10 minutes, do not overcook.
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  Step 11
  Chef’s Tip: Take a pairing knife and insert into the potato. If it goes in with a slight resistance… they’re done.
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  Step 12
  Remove the potatoes from the water, and reserve.
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  Step 13
  Heat up the sauté pan that you cooked the bacon in over medium heat, and add the onions, garlic, celery, carrots, and peppers.
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  Step 14
  Sauté the veggies in the bacon grease until tender, but not browned, about 6 to 8 minutes.
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  Step 15
  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.
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  Step 16
  Chef’s Note: If you prefer, you could wipe out the pan, and add a bit of olive oil; instead of the bacon grease.
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  Step 17
  Add the chicken stock to the pan, and bring up to a simmer.
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  Step 18
  Add the cooked potatoes, and the bacon to the sauté pan, and continue to lightly simmer.
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  Step 19
  Using a small saucepan, over medium-low heat, melt the butter.
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  Step 20
  When the foaming subsides, add the flour and whisk for a minute or two.
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  Step 21
  Add the ground thyme, and continue to whisk for about 30 seconds.
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  Step 22
  Add the milk, and continue to whisk until the mixture thickens.
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  Step 23
  Chef’s Note: As the mixture is beginning to thicken, add a bit of salt, and pepper, to taste.
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  Step 24
  Add the milk mixture to the sauté pan.
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  Step 25
  Stir to combine.
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  Step 26
  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.
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  Step 27
  Add the pepper jack and cheddar cheese to the pan.
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  Step 28
  Stir until the cheese melted and completely combined.
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  Step 29
  Serve while still warm with some crackers, and maybe a splash of sherry. Enjoy
• 
  Step 30
  Keep the faith, and keep cooking.
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