Embrace Comfort with a Bowl of Potato Chowder
Hey, foodies! Today, we’re celebrating the simple pleasures of comfort food with a recipe that’s sure to warm your soul – Potato Chowder.
There’s something inherently comforting about a bowl of creamy chowder, and when you add the humble potato into the mix, you’ve got a recipe for pure comfort. With hearty chunks of potato, savory bacon, and fragrant herbs, each spoonful is like a warm hug from the inside out.
Imagine this: a cozy kitchen, the gentle hum of the stove, and a pot of chowder bubbling away, filling the air with its irresistible aroma. It’s the kind of meal that soothes the soul and brings a sense of warmth and contentment to even the chilliest of days.
But what makes Potato Chowder truly special is its versatility. Whether you’re enjoying it as a satisfying lunch on a busy afternoon or as a comforting dinner on a cold winter’s night, it’s sure to hit the spot and leave you feeling satisfied.
So, whether you’re a seasoned chef or a novice in the kitchen, Potato Chowder is the perfect recipe to add to your collection. Stay tuned for the recipe, coming up next on our blog. Until then, happy cooking and enjoy the simple pleasures of homemade comfort food!
Potato and Bacon Leek Chowder
Ingredients
- 4 slices bacon chopped
- 2 leeks white and green parts, cleaned and thinly sliced
- 1 onion finely chopped
- 2 cloves garlic minced
- 4 cups diced potatoes about 4-5 medium-sized potatoes
- 2 cups diced carrots about 4-5 carrots
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Chopped green onions or chives for garnish (optional)
- Sour cream for garnish (optional)
- Crusty bread or oyster crackers for serving
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove some of the bacon bits for garnish, leaving some in the pot for flavor.
- Add the finely chopped onion and the leeks to the pot with the bacon and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced potatoes and diced carrots to the pot. Mix well to combine.
- Pour in the chicken or vegetable broth, add the bay leaf, dried thyme, salt, and black pepper. Stir to incorporate all the ingredients.
- Bring the chowder to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
- Once the vegetables are tender, remove and discard the bay leaf.
- Stir in the whole milk and heavy cream to the chowder. Heat it through for about 5 minutes, being careful not to let it boil.
- Add the shredded cheddar cheese to the chowder and stir until it’s fully melted and the chowder becomes creamy.
- Taste the chowder and adjust the seasonings with more salt and black pepper if needed.
- Ladle the Potato Chowder into bowls, garnish with the reserved crispy bacon bits, chopped green onions or chives, sour cream, and crumbled bacon (if desired).
- Serve the Potato Chowder hot, accompanied by crusty bread or oyster crackers for dipping.
