‘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!
Potatoes & Bacon Ends Chowder
- 4 cups Russet Potatoes; peeled and cubed
- 2 cups Carrots: peeled and sliced
- 1 large Onion; diced
- 2 pounds Bacon Ends (regular bacon works too)
- 4 cloves Garlic; minced
- 1 1/2 quarts Chicken Stock
- 1 teaspoon Basil; chopped
- 1 teaspoon Thyme; chopped
- 2 Bay Leaves
- Salt and pepper to taste
- 2 cups heavy cream
- 1 cup shredded Parmesan
- 1 cup shredded Sharp Cheddar Cheese
- 2 Tablespoons cornstarch
- Heat a dutch oven or large pot over medium-high heat, and cook the bacon ends until the fat is rendered and crispy. Drain the bacon grease into a mason jar for future dishes.
- Add the onions, carrots and potatoes to the pot and sauté until the onions are tender before adding in the garlic and cooking until fragrant; about 2 minutes. Pour in the chicken stock and add in the seasonings and herbs. Bring to a boil, then reduce the heat to medium-low heat. Cover and simmer for 1 hour or until potatoes are tender.
- Pour in the cream and add the cheeses, stirring until they’re melted. In a small dish, whisk the cornstarch and 1/4 cup water, then pour the slurry into the pot. Stir until thickened. Taste and season accordingly.
- Ladle into a bowl and top with more cheese and bacon crumbles.