Friday, September 30, 2016

Potato Green Bean Chowder

3 red potatoes, diced
4 c. chicken broth
2 strips of bacon
1/2 an onion, chopped
1/3 c. frozen corn
2/3 c. frozen green beans
garlic powder, to taste
thyme, to taste
oregano, to taste
coriander, to taste
dash of cumin
salt and pepper, to taste
1/2 tsp. dry mustard
5 Tbsp. butter
5 Tbsp. flour
2/3 c. whole milk
1 1/2 c. cheddar, grated
1/4 c. sour cream

In a large pot, combine the potato and chicken broth. Bring to a boil. Let the potatoes boil for 5 minutes.

In a small skillet, cook the bacon. Chop up before or after you cook it. Drain most of the grease on a plate covered with a paper towel. Reserve a small amount of the grease in the skillet. Set the bacon aside.

In the skillet with the bacon grease, add the chopped onion. Cook for about 5 minutes over medium heat.

When the potatoes are tender, and the water is still boiling, add the corn, green beans, and seasonings. Bring to a boil again; let boil for 1 minute, then reduce the heat to a simmer.

In another skillet, add the butter. Melt over medium high heat. When the butter is melted, add the flour. Stir constantly until it is all blended. Add the milk and bring to a boil for 1 minute, stirring constantly. It should get thick very quickly.

Add the thickened butter and flour mixture to the potato broth. Stir to combine. Adjust the seasonings if you need to.

Turn the heat on the chowder down to low. Add in the cheese and sour cream. Stir until combined. Let heat through.

Add a bit of crumbled bacon to the top of each chowder bowl. Serve hot.

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