Creamy Potato Chowder
This classic potato chowder is hearty and satisfying. It's made with red potatoes, although almost any firm, waxy potato will also work.Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 oz. salt pork (or 2 strips bacon)
- ½ large onion, chopped
- 2½ Tbsp all-purpose flour
- 1 qt chicken stock
- ¼ cup white wine
- 1 lb. red potatoes, scrubbed and cut into approx. ½-inch cubes
- ¾ cup half and half
- Kosher salt and ground white pepper, to taste
- 1 Tbsp chopped parsley
Preparation:
- Cut the salt pork or bacon into about ¼-inch cubes. If using bacon, this may be easier if you let the bacon sit in the freezer for a few minutes before dicing it.
- Add the pork or bacon to a heavy-bottomed saucepot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3-4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.
- Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.
- Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux. Cook the roux for another 3-4 minutes, but like the onions, don't let it brown.
- Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.
- Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife. You should see an occasional slow, gentle steam bubble, but not the rapid bubbling of a full boil.
- While you're waiting for the potatoes to cook, heat the half and half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won't cool down the chowder.
- Add the hot half and half and bring the chowder back to a simmer for just a moment.
- Season to taste with Kosher salt and white pepper, garnish with chopped parsley and serve right away.
Serves 6 as an appetizer, or 4 as a main course.
