I know the picture is not fantastic but the chowder really is!!!

Two days ago I went out to get some groceries and the second I get in my car, it just start pouring like there’s no tomorrow. Of course I was wearing my cute boots that are like a sponge with water….so just from walking from my car to the store, My boots were drenched with water. Wonderful. On top of that, I had the longest grocery list ever…

I get home and I am freezing so I decided to make some chowder….because wet feet and chowder go hand in hand…righttttt…

At least that was my excuse to make delicious and creamy chowder!

Again, this is a “freestyle” recipe so feel free to add or retract anything you want to make it yours!

Bon Appétit!


Course: Lunch    Yield: 6 servings    Prep Time: 20 mins    Cook Time: 40 mins  


Ingredients

  • 1 medium onion, chopped
  • 4 celery stalks, chopped
  • 4 garlic cloves, chopped
  • 2 big potatoes, cleaned and diced in small 1/2 inch cubes
  • 1 Liter of chicken stock (you might need a bit more)
  • 3 Cup of frozen corn
  • 1 Teaspoon of paprika
  • 6 strips of bacon, sliced in 1/2 inch pieces
  • 1 Cup of diced smoked ham
  • 1/2 Cup of old cheddar cheese, finely grated
  • 3 Tablespoon of cream cheese
  • 3 Tablespoon of butter
  • 4 Tablespoon of flour
  • 1 1/2 Cup of milk
  • 1/2 Cup of heavy cream
  • salt and pepper to season

Instructions

  1. In a medium pan, cook your bacon on medium high, to your liking. Take the bacon out and put aside on a piece on paper towel.
  2. In the same pan, cook your onions on medium/high heat with the bacon fat and stir frequently for 4 minutes. Add your garlic and celery and cook for another two minutes. If the pan looks a bit dry, add a teaspoon of butter. Add in your potatoes and paprika and cook for another 2 minutes while stirring frequently.
  3. Transfer your veggies into a large sauce pan and add in your chicken stock, corn and sliced bacon. Bring to a boil and reduce the heat to medium. Add your ham and cover. Cook until the potatoes are ready, about 20 minutes. When the potatoes are cooked, add in the cheddar and the cream cheese.
  4. Mix well until melted. In the same medium pan you used for the veggies, heat up 3 tablespoons of butter until melted. Add in the flour and mix well. Let the flour and butter cook for about 3-4 minutes or until it starts to have a nutty smell. Mix frequently. Slowly, add in your milk and whisk constantly. When the mixture thickens, add in your cream and mix well.
  5. Continue cooking and whisking until the mixture has a thick sauce consistency. Turn off the heat and transfer your "roux" (that's how we call what you just made) into the sauce pot and mix thoroughly. Continue cooking for 2/3 minutes and season to taste.
  6. Serve with greens and Fresh baguette.

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