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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I make this often in the cold months it's a very tasty potato chowder. All ingredients can be adjusted to suit taste. If you want a richer soup add in 1/2 cup whipping cream and use only 1-1/2 cups half and half. Ingredients:
5 -8 slices bacon (or to taste) |
1 large onion, chopped |
2 tablespoons fresh minced garlic (optional or to taste) |
2 1/2 cups uncooked potatoes, diced into about 1-inch cubes |
2 carrots, peeled and sliced (or to taste) |
2 cups chicken chicken broth |
1/4 teaspoon dryed sage |
1/4 teaspoon paprika |
1 -2 teaspoon dried parsley flakes |
2 tablespoons flour |
2 cups half-and-half cream (or use 1 cup half and half cream and 1 cup milk) |
salt and pepper |
grated parmesan cheese (optional) |
Directions:
1. In a large pot fry the bacon until crisp; remove to a plate.
2. Add in onions and garlic (if using) saute for about 3 minutes.
3. Add in the chicken broth, potatoes, carrots and salt; cover and simmer until veggies are tender (about 10-15 minutes).
4. Add in sage, black pepper, paprika and parsley flakes.
5. In a small bowl whisk the flour with 1/4 cup half and half and add to the simmering chowder, stirring constantly with a wooden spoon until blended.
6. Add in the remaining 1-3/4 cups half and half; heat until thickened.
7. Crumble the bacon and sprinkle in the soup; simmer for another 5-7 minutes on low heat, stirring occasionally season with salt and pepper to taste.
8. Ladle into bowls and sprinkle with Parmesan cheese.
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