|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The first thing people think of when they hear the word "chowder" is probably clam chowder, which is a wonderful thing, but clams are not the easiest things to deal with and you don't typically have some just lying around. Potatoes, on the other hand, are a different story, as well as the rest of the ingredients for this hearty potato chowder. In reality, the word "chowder" refers to any cream-based soup thickened with flour and featuring potatoes.
This one is made with red potatoes, which is nice for the color (since you don't peel them), although any firm, waxy potato such as whites or Yukon golds will also work. The bacon adds a salty, smoky flavor that pairs perfectly with the creamy soup. Serve with crackers, crusty bread, or salad.
- 2 ounces salt pork (or 2 strips bacon)
- 1/2 large onion (chopped)
- 2 1/2 tablespoons all-purpose flour
- 1 quart chicken stock
- 1/4 cup white wine
- 1 pound red potatoes (scrubbed and cut into 1/2-inch cubes)
- 3/4 cup half-and-half
- Kosher salt (to taste)
- Ground pepper (to taste)
- Garnish: Fresh parsley (chopped)
Gather the ingredients.
Cut the salt pork or bacon into about 1/4-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 low heat, stirring more or less constantly, for 3 to 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 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 to 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 white 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 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 pepper, garnish with chopped parsley, and serve hot.