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Rustic Potato Chowder

It’s been cold and rainy the last couple of days, and it has been not fun at all.  I hate cold weather and I hate rain, but on the plus side, I live in San Diego, so it’s not like it happens all that often.  But when it does, it’s always weird, and I don’t know why.

Because of the weather, I decided I needed to make some soup.  There is nothing better than a bowl of soup on a cold, rainy day!

I found the recipe in Cook 1.o by Heidi Swanson, and made a few changes.  Already cooked potatoes worked just fine, and it was also fine without chives, but go ahead and use those if you want.  The green onions would work well too, I think.

Rustic Potato Chowder

Ingredients:

  • 8 to 10 slices of bacon (if you’re vegetarian, use fake bacon)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic
  • 4 cups diced and unpeeled new potatoes (any color)
  • 1 teaspoon salt
  • 1 tablespoon dijon mustard
  • 4 cups milk (whatever you have on hand)
  • 2 onions, chopped (optional)
  • 3 shallots, chopped (optional)
  • 1 cup grated cheese (optional) (original recipe called for Gruyere, but I imagine something like cheddar would work just as well)

Recipe:

  1. Cook bacon according to package directions, until crisp and browned.  Cool and chop or crumble into small pieces, and set aside.
  2. In a large pot, over medium-high heat, add the olive oil and garlic.  Also add onions and shallots if using.
  3. Saute for a couple minutes, until garlic is browned and onions start to get soft.
  4. Add 4 cups of potatoes, and a pinch of salt.  Saute for about 2 minutes.
  5. Add mustard and milk and bring to a boil.  Simmer for about 25 minutes, or until the soup thickens and the potatoes are soft.
  6. Whisk in cheese if using and a pinch of salt and pepper.
  7. Garnish with bacon, serve, and enjoy!
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About wingedcreature

I love reading and I spend a lot of time crocheting. I'm also a big fan of podcasts and t.v.

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