Rustic Potato Chowder with Bacon. After one bite I knew we would have to recreate it for Lemony Thyme. It’s hearty enough to enjoy as a meal and easy enough to become a weeknight favorite.
I was just having a conversation with a friend about how bacon makes everything better. I’ve shared before that we keep our bacon in the freezer. That way we always have some on hand and it’s easy to cut into pieces that cook quickly. Bacon adds wonderful flavor to this chowder, but feel free to omit for a vegetarian version. Leftover cooked new potatoes also contributed to the minimal effort required.
Rustic Potato Chowder with Bacon. Another easy weeknight meal to add to your rotation. Warm, hearty, bacony bowls of love.
- 6 slices bacon
- 5-6 small new potatoes
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 Tbl. flour
- 6 cups chicken broth
- 2 cups milk
- ½ cup sour cream
- salt & pepper to taste
- fresh snipped chives to garnish
- If beginning with uncooked potatoes, boil or microwave until just fork tender. Cut into bite-sized pieces; reserve.
- Brown bacon then remove to paper towels to drain. Pour off bacon drippings, leaving 1 Tbl. in soup pan; reserving the rest.
- Add onion, carrots and celery and sauté until carrots are softened; 8-10 minutes. Add garlic and sauté an additional minute, stirring frequently. Add 2 Tbl. reserved bacon drippings and cooked potatoes. Sauté for 2-3 minutes. Dust mixture with flour and cook two minutes, stirring frequently.
- Whisk in broth and milk; bring to a gentle boil. Add in sour cream; reduce to a simmer and assess thickness. If thicker soup is desired, use an immersion blender to puree some of the veggies.
- Season with salt & pepper to taste. Serve with sprinkle of crumbled bacon, snipped chives and shredded cheese, if desired.
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