Monday, September 20, 2010
Potato and Ham Chowder
"Unlikely" may have been the wrong word. Delicious?
You might have to make extra bacon. My family likes to pick at the crispy bacon bits and sometimes doesn't leave me much!
Yes, you could drain the bacon fat and use olive oil intead. But ... why would you?
I find that cutting the potatoes into thirds, and then those pieces into thirds, and then dicing them makes a nice sized potato for soup.
Sprinkle in your flour and stir it around to make sure it gets cooked.
Let your soup simmer; your potatoes will slowly cook. You'll want to check on your soup frequently and stir it quite a bit, or you run the risk of the potatoes and milk sticking to the bottom of the pot. Just don't leave the kitchen for long periods of time.
I like to dice up some ham. I love potatoes and ham and ham is just so convenient to both buy or freeze for later.
Remember that crispy bacon? Sprinkle some right over the top of your soup.
The great thing about this chowder is that it's quick and easy (really, the longest part of your day is waiting for the potatoes to cook), it uses ingredients that you probably already have on hand, and--get this--it reheats and freezes well, too. It's a great way to end your day, and will be equally great the next day to get you through the second half of your workday.