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