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barbedaykitchen2023-01-28 07:29 pm
senmut) wrote in barbedaykitchen2023-01-28 07:29 pm
Entry tags:
Bacon Potato Chowder
2 medium russets (Idahos)
1 small onion
celery salt (you'll know what's enough)
Bacon crumbles (let your heart measure)
maple-bacon seasoning (McCormick)
5-6 baby carrots
Large Dollop of sour cream
olive oil
Broth of choice (2 cans)
Water (up to 1 of the broth cans)
Cheese of choice (if desired)
Dice your potatoes and onions and carrots. I used my chopper, potatoes were roughly 1/2 inch cubed. Carrots should be SMALL so they cook faster. Get your oil hot in a pot (medium large unless you increase the portions). Toss the veggies all in the oil, add the celery salt (can sub celery seed but I would not omit salt if you do this). Saute for probably ten minutes. More if you want the onions translucent, or you can start those before adding the rest.
Add your broth. Add the water to get the liquid to solid proportion where you want it. Cook about 20 minutes on a low bubbling simmer. Add the bacon and McCormick (if using it; I like the extra flavor it tosses in). Let it simmer for at least half an hour. You want those potatoes SOFT. Once the veggies are at the right soft for a soup, cut the heat, and drop that sour cream in, stir. Broth should go nicely clouded from it, or you didn't dollop enough.
Serve, toss cheese on top if you want it. Wound up with five servings, as YAY the sick person went for seconds, and we had one left over for their lunch tomorrow.
1 small onion
celery salt (you'll know what's enough)
Bacon crumbles (let your heart measure)
maple-bacon seasoning (McCormick)
5-6 baby carrots
Large Dollop of sour cream
olive oil
Broth of choice (2 cans)
Water (up to 1 of the broth cans)
Cheese of choice (if desired)
Dice your potatoes and onions and carrots. I used my chopper, potatoes were roughly 1/2 inch cubed. Carrots should be SMALL so they cook faster. Get your oil hot in a pot (medium large unless you increase the portions). Toss the veggies all in the oil, add the celery salt (can sub celery seed but I would not omit salt if you do this). Saute for probably ten minutes. More if you want the onions translucent, or you can start those before adding the rest.
Add your broth. Add the water to get the liquid to solid proportion where you want it. Cook about 20 minutes on a low bubbling simmer. Add the bacon and McCormick (if using it; I like the extra flavor it tosses in). Let it simmer for at least half an hour. You want those potatoes SOFT. Once the veggies are at the right soft for a soup, cut the heat, and drop that sour cream in, stir. Broth should go nicely clouded from it, or you didn't dollop enough.
Serve, toss cheese on top if you want it. Wound up with five servings, as YAY the sick person went for seconds, and we had one left over for their lunch tomorrow.