Today I have to share a recipe that came in an weekly advertisement from Kroger along with coupons for their bacon and petite potatoes used in the recipe. I happened to everything on hand already, save the fresh green onions, so we substituted dried chives as one of the toppings. It turned out great - thick, rich, tasty - a breeze to make. It's a comforting, chill chasing, satisfying chowder with nary a corn kernel in sight, something my husband just won't eat.
Bacon Potato Chowder
Ingredients:
6 strips of Private Selection Center Cut Double Smoked Bacon ( I substituted thick bacon I had gotten at Costco)
1 large carrot, diced
2 stalks of celery, diced
1/2 large onion, diced
Salt and Pepper (go light on the salt if you're using bouillion to make the chicken broth)
32 oz chicken broth
1 bag (1.5 lb) Private Selection Petite Gold Potatoes, quartered (any small potato will do)
2 tsp thyme
2 tsp oregano
16 oz heavy cream
1 cup shredded cheddar cheese
2 green onions, chopped thin
Preparation:
Preheat oven to 400 degrees F. Place bacon on baking sheet (we pre-chopped). Cook 12 to 15 minutes until crispy, reserving bacon drippings. Let bacon cool. Chop into bite-size pieces.
Heat 2 tablespoons reserved bacon drippings in large stockpot over high heat. Saute carrot, celery and onion 10 minutes until softened. Season with salt and pepper.
Add broth, potatoes, thyme and oregano. Simmer 35 minutes until potatoes are fork tender. Add cream and cheese. Cook 5 minutes, or until cheese is melted.
Serve immediately, garnishing with bacon and green onions. Refrigerate any leftovers.
It's wonderful reheated - I just had a bowl for breakfast.