Recipe by Kittencal@recipezazz
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.
Top Review by duonyte
Good and easy to make. I added a bay leaf and a few whole peppercorns to the broth. I also used the bacon only as a garnish, and added a couple of slices of minced smoked pork shoulder to the broth as it cooked - really upped the smoky flavor factor. Next time I won't use the paprika, as it turned my soup a little pink, just looked odd. I used evaporated milk instead of half and half, helps with the calories, but maintains the richness.
- 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 See How It's Made
- In a large pot fry the bacon until crisp; remove to a plate.
- Add in onions and garlic (if using) saute for about 3 minutes.
- Add in the chicken broth, potatoes, carrots and salt; cover and simmer until veggies are tender (about 10-15 minutes).
- Add in sage, black pepper, paprika and parsley flakes.
- 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.
- Add in the remaining 1-3/4 cups half and half; heat until thickened.
- 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.
- Ladle into bowls and sprinkle with Parmesan cheese.