All content copyright Katrina Hall 2008 through 2018

Friday, May 29, 2009

potato,leek, and smoky bacon chowder with dill

Pouring buckets here, and the 80 degree days we had have plummeted to the 40's again. Browsing through all-too-delicious food blogs, I saw a thick, rich cheese and potato soup that really inspired me to make this chunky potato chowder, instead of my usual blended soup.
How to make:
1 cup thinly sliced leeks, whites only
1/2 large onion, sliced into thin strips
1 1/2 T. unsalted butter
4 cups water
2 cups chicken or vegetable stock
1/2 t. thyme, or 1 t. fresh thyme, leaves pulled off stems
4-5 medium to large California White Long potatoes, or Yukon Gold, peeled,
diced into one inch cubes.
1/2- 1 cup thick cut, cooked, smoky bacon
1 1/2 T. fresh chopped dill
salt and pepper
1/2 cup heavy cream
Cook the bacon and drain, then cut or crumble into pieces.
Melt the butter in a heavy bottomed pot, then add the leeks and onion slices.
Cook leeks and onions five minutes, then add the stock and water.
Add the potatoes and thyme to the water and simmer until the potatoes are tender.
Add the bacon, the fresh dill, and salt and pepper ( carefully!) to taste.
Remove from heat and add the heavy cream, and taste again.
Serve with parsley, or slivers of leek whites on top.


Jaime said...

Oooh, that's all the good stuff that's in a chowder, isn't it? Yum. I love those cold days that sneak in when it's supposed to be warm.

katrina said...

Absolutely hit the nail on the head, Jaime, now that you mention it! It must be from growing up on the seashore that I love chunky, aromatic, loaded with herbs and "good stuff" chowders, sure does hit the spot. Now I'm off to see your lemon/thyme cookies. Thyme is my favorite herb!

Casey said...

God that looks good

katrina said...

Thank you, adorable son - but it has dairy, which is not good for you! Myabe more bacon, less cream ( can you do sour cream more easily?) = oh my gosh good. Maybe soy?