Cold Weather Potato Chowder With Caraway Cheese
- Ready In:
- 1hr 39mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 slices bacon, cut into 1/2 inch pieces
- 1⁄2 cup chopped onion
- 1⁄2 cup diced celery
- 1 lb red potatoes, scrubbed but not peeled, cut into 1/2 inch dice
- 1 tablespoon minced garlic
- 2 cups chicken stock
- 2 cups whole milk
- 1 cup havarti cheese with caraway seed, coarsely grated
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon all-purpose flour
- kosher salt
- fresh ground black pepper
- 2 tablespoons chopped fresh chives, for garnish
directions
- Saute bacon in a big soup pot over medium heat until browned and crisp, 3-4 minutes.
- Using slotted spoon, transfer bacon to paper towels to drain.
- Pour out and discard all but 2 tablespoons bacon drippings.
- Add in onion and celery to drippings in the pot; cook/stir often, until softened, about 4-5 minutes.
- Add in diced potatoes; saute for 2 minutes.
- Add in garlic; saute/stir for 1 minute.
- Add in chicken stock and milk to pot; bring mixture to a simmer.
- Cook at a simmer until potatoes are tender, about 10-15 minutes.
- Do not let soup come to a boil (soup can be prepared to this point 1 day ahead; cool, cover, and refrigerate; reheat on low heat and proceed with recipe).
- When ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition.
- In a small bowl, mix the butter and flour with a fork to make a paste.
- Whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1-2 minutes.
- Taste soup; season with salt and freshly ground black pepper, as needed.
- To serve--ladle soup into 4 bowls, sprinkle each serving with chopped bacon and chives.
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