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A welcoming hot chowder
on a blustery winter day that takes
minimal time to prepare...
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Prep: 5 Mins.
Cook: 30 Mins.
INGREDIENTS
4 strips center-cut bacon, cut into ½” wide slices
½ yellow onion, chopped
½ red bell pepper, chopped
2 ribs celery, chopped
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups low-sodium chicken broth
3 russet potatoes, peeled, and cut into ½” cubes
1 teaspoon old bay seasoning
1 teaspoon dried basil
½ teaspoon white pepper
½ cup condensed milk (not sweetened)
--Fresh sprigs of parsley for garnish (optional)
METHOD
Brown bacon until crispy in a medium heavy-bottom
saucepan over medium-high heat. Retain drippings, and remove
bacon to drain on paper towel.
To the saucepan drippings, add the onion, bell pepper, and
celery. Saute until onions are
translucent. Add garlic; saute for 30 seconds. Add flour, and stir
to fully incorporate while cooking for 1 minute.
Add chicken broth to saucepan; stirring to
incorporate. Add potatoes, old bay
seasoning, basil, and pepper. Bring to
boil, and reduce to low to simmer for 20 minutes, while occasionally
stirring, just until potatoes are tender.
Add drained bacon and milk to chowder;
stirring to combine. Cook for an
additional 2 to 3 minutes, just until thoroughly heated (do not boil).
Ladle chowder into 4 serving bowls and garnish with
sprigs of parsley. ~ Enjoy!
~~~~~~~~~~~
Tip: I served
the delicious hot chowder with warm French bread slices, and a nice garden
salad drizzled with vinaigrette.
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