Chef Becky’s Potato Chowder

The past two summer days here in the Northwest have been, well, chilly. What do we eat when it’s cool outside. Soup. This chowder is the ultimate comfort food, in my opinion, it is full of flavor, simple to prepare and makes one gallon of soup. Usually one gallon would be plenty to serve my what-is-getting-to-be-normal sized family of six for two meals, but someone (ahem, my only brother at home) came home hungry.

So for dinner the following night, I stretched what soup remained (about four cups) with additional milk and cream. Ev cooked me up one red potato and Mom had an extra piece of salmon cooked up, so I added them in along with some corn and some cooked broccoli to turn it into a sort of salmon chowder. It turned out to be delicious!

This is my most-made recipe from my time at Sno-Isle’s Le Bistro.

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Chef Becky’s Potato Chowder
Ingredients:
8 oz bacon, finally chopped, (I usually just use the entire package)
1 lb onions, brunoise (1/8″ cubes)
4 oz all-purpose flour
2 quarts chicken stock
2 1/2 lbs potatoes, small dice (1/4″ cubes)
1 quart milk, hot,
1 quart heavy cream, hot (I usually don’t use the full amount of cream. Start with 3 cups)
Salt and pepper, to taste
1 tablespoon fresh thyme, chopped
Worcestershire sauce, to taste

Directions:
In a stock pot, over medium heat, cook the bacon until most of the fat has rendered, but before bacon becomes crisp.
Add onions and cook until tender. Add flour and make a roux, cooking for 4-5 minutes.
Whisk in the chicken stock slowly and bring to a boil. Once at a boil, bring stock down to a simmer. Add potatoes and simmer until tender.
Add hot milk and cream, stirring to blend.
Add seasoning, adjusting as necessary.

Makes 1 gallon
Corn Chowder Variation:
Reduce potatoes to 2 lbs. Add 2 lbs of frozen corn when potatoes are tender.

Salmon Chowder Variation:
Use combination of redand russet potatoes, add corn and cooked salmon to completed chowder.

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