Bacon and cheddar potato chowder

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It's a cold, snowy day so I thought I'd make some soup. I made up this recipe, which I modeled after a loaded baked potato, in soup form. It has bacon, cheddar cheese, potatoes, and the rest of the vegetables that round out a chowder and it's delicious!

It's based on my recipe for clam chowder or corn chowder.


Serves 2, multiply as necessary. I wasn't sure how it would taste, and I don't like to have that much leftover soup, so I often make only two servings. Since it takes 30-40 minutes, you may want to make a larger batch!

1 tbsp. butter
1 tbsp. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
1 garlic clove, minced
2 slices cooked bacon, chopped
1/8 cup flour
12 oz. water
1 tbsp. More Than Gourmet roasted chicken stock concentrate (or substitute chicken stock in place of the water)
small potato, peeled and diced
4 oz. heavy cream
2 oz. cheddar cheese, grated (or at least diced)
salt
freshly ground white pepper
Tabasco or other hot sauce (optional)


Here are the vegetables all cut up and ready to go:

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And the bacon. I used bacon that I previously cooked and froze. You can use two pieces of raw bacon, just cook it first, then add the onions, etc..

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And the cheddar cheese. I used Cabot extra sharp cheddar. You could grate it, but since I had such a small amount I just diced it. Also, the More Than Gourmet chicken stock concentrate and the 12 oz. of water. You could also use 12 oz. of actual chicken stock or chicken broth.

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Add the butter and olive oil to your soup pot over medium-low heat. Add the onions and cook for a few minutes. Add the garlic, celery and carrot and cook for a several minutes until softened, but not browned.

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And the bacon and cook for a minute. Add the flour and cook for 5 minutes, stirring every minute or two.

Add the water and stock concentrate and bring to boil, stirring frequently. Add the potatoes, bring back to a boil if necessary, then lower the heat to a very low boil. Cook for 10 minutes.

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Add the 4.0 oz. heavy cream and 2.0 oz. cheddar cheese. Increase the heat and bring to almost a boil, then reduce the heat to simmer and cook for 5 minutes. Stir every few minutes.

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Season with salt, freshly ground white pepper and Tabasco sauce (optional).

Makes two delicious servings!

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There is no vegetarian version of this recipe, because it doesn't really make any sense; the corn chowder recipe is a much better place to start and can be made vegetarian or vegan.

About this Entry

This page contains a single entry by Rick Kasguma published on December 14, 2013 10:57 AM.

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