‘Tis the season for soups, stews, chili’s and chowders! This Potato & Bacon Ends Chowder definitely hit the spot! It makes a LOT so it’s perfect for a large family or someone who wants lots of delicious leftovers! Total cost was just around $15 and it can feed 5 people at least with seconds! My pour dutch oven couldn’t handle all of it and I had to scoop out and shun 2 quarts of it to fridge. But don’t worry, it was reunited with the copious leftovers! I even made Double Chocolate & Peanut Butter Snickers Cookies. I never bake!
Potatoes & Bacon Ends Chowder
• 3 Russet Potatoes; peeled and cubed
• 2 Carrots: peeled and sliced
• 1 large Onion; diced
• 1 pound Bacon Ends (regular bacon works too)
• 3 cloves of Garlic; minced
• 2 quarts Chicken Stock
• 1 cup water
• 1 teaspoon basil
• 1 teaspoon thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 cups heavy cream
• 1/2 cup shredded Parmesan
• 1/2 cup shredded sharp cheddar cheese
• 4 Tablespoons cornstarch
• 2 tbsp water
1. In dutch oven or large pot over high heat, cook bacon ends until fat is just rendered and crispy but not burned. Drain bacon grease into mason jar or other vessel for future dishes and place bacon back in pot.
2. Turn heat to medium and add onions, carrots, potatoes. Saute until onions are tender and garlic. Cook an additional 3 minutes until garlic is fragrant and pour in chicken stock and water.
3. Add in seasoning and bay leaves then bring to a boil. Reduce to simmer and cover. Cook for 1 hour or until potatoes are tender.
4. Add in cream and cheese, stir until cheese is melted.
5. In small dish, add cornstarch and 2 tbsp of water. Mix until it forms a paste, add to pot and stir constantly until thickened.
6. Garnish with more cheese and diced green onion and serve with bread. Garlic Bread is great, but bread with a spread of warm butter can’t be beat!
Looking for a side dish? Try one of these!