Potato And Bacon Chowder
Servings 8-10
INGREDIENTS:
8 bacon strips, diced(can use more)
1 medium onion, chopped
1 large celery rib, diced
6 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon cayenne pepper (or to taste
4 cups half-and-half cream (or 2 cups half and half and 2 cups 18& table cream)
4 medium potatoes, peeled and cut into about 3/4–inch cubes
2 carrots, peeled and diced
1 (10-3/4 ounce) can condensed cream of potato soup, undiluted
1 (10-3/4 ounce) can condensed cream of celery soup, undiluted (or omit the potato soup and use 2 cans cream of celery soup)
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt, or to taste
1/2 teaspoon fresh ground black pepper, or to taste
1 (14-3/4 ounce) can cream-style corn
INSTRUCTIONS:——————————————-
In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels (leave the bacon drippings in the pot).
In the drippings, saute onion and celery until tender (about 3-4 minutes).
Add in garlic; cook for 2 minutes.
Add in the flour and cayenne and stir until blended.
Whisk in the cream over medium heat until smooth and bubbly.
Stir in the potatoes, carrots, condensed soups and Worcestershire sauce until smooth and combined; bring back to a boil and cook and stir for 1 minute.
Reduce heat to low and and simmer partially covered for 30 minutes or until the potatoes and carrots are just fork tender, stirring occasionally (seasoning with seasoned saltand pepper about halfway through cooking).
Stir in the creamed corn and reserved bacon; heat through, then season again with salt and pepper if needed.
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