I originally found this recipe on one of my favorite creative blogs, Raising Country Kids, and made it for my family for the first time 2 winters ago. It was then that I knew it would always be a staple in our diet.
Of course, due to our family size, I had to change the quantities of all of the ingredients and per Erin’s instructions, I tweaked the recipe a bit to make it my own 🙂
This meal is a definite comfort food… of the highest level and is one I have come to depend on when I just need to feel warm and cozy 🙂
Country Kid’s Creamy Potato Chowder
Start with 7 medium sized potatoes, cubed
(or, in my case, 3 times that amount)
Place in a large stock pot
Cover potatoes with Chicken Broth. It will probably require about 1 quart.
Cook over a medium/high heat, bringing to a rolling boil.
While potatoes are cooking….
Cook 8 slices of bacon (for us I used an entire package)
Remove bacon from the pan, reserving grease.
Cool bacon on a paper towel.
Chop or dice up 1 medium onion, 4 stalks of celery, and apx 1 cup of carrots.
It just depends on your taste. If you don’t like carrots, omit them. Or, add more.
Add this to the pan of bacon grease* and cook thoroughly.
* If you already have bacon pre-cooked, you can cook your veggies in 1 stick of melted butter. I just find the bacon grease gives the soup a richer, deeper flavor.
Add 1/4 cup flour. (for my larger recipe, I added 3/4 cup)
Add 1 pint of cream (or 1 can of evaporated milk) to the slurry and mix together thoroughly.
Again, for my larger recipe, I used 1 quart.
Chop up cooked bacon and add to the slurry mixture
If you prefer to make a chowder, add some cheddar cheese at this point. I added apx 4 oz to my tripled recipe.
It should look like this 🙂
At this point, the potatoes should be boiling and fork tender.
Lower the heat to a simmer.
Add the creamy mixture to the potato water & mix together.
Cook on a low heat until ready to serve.
PERFECT for a Cold Winter’s Night!