© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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½ pound bacon
3 large russet potatoes
1 medium onion
1 tablespoon flour
2 cups chicken stock
2 cups milk
½ teaspoon salt, to taste
1 teaspoon black pepper, to taste
1 dash hot sauce, optional
1 cup half and half
2 medium green onions, finely slice greens
Cut the bacon into small chunks about ½ inch wide. Cut the onion into ½ inch dice. Cube the potatoes to approximately ½ inch, leave skin on if desired.
In the botton of a large heavy bottomed pot, fry the bacon until it's very crisp. Remove to some paper towel and drain of most of the bacon grease. Reserve the grease to add smal amounts back if needed during the next step. In the remaining 2 to 3 tablespoons grease, sauté ½ of the potato cubes until they are starting to soften. Add the onion and sauté about 2 minutes until they start to soften. Finally add the remaining potato cubes and continue cooking until they are starting to soften. By then the first batch of potato should be starting to brown lightly. Cooking the potatoes in two stages is called layering and results in some very soft and some moderately soft so the soup has texture. Sprinkle the flour over the onions and potatoes and stir it in a but to get all the flour moistened with the bacon fat. Add a bit of additional fat if needed. Allow the flour to cook for a minute or so to cook off the flour taste but don't cook it until it starts to darken. Add the chicken stock and stir gently to mix. As the stock heats it will start to thicken from the flour and some of the potato. Add milk in ½ cup increments to keep the mixture soupy. Adjust the seasoning to taste with salt, pepper, and hot sauce as desired. Add in the half and half to adjust to a thin, creamy consistancy. Finally, add about ¾ of the crisp bacon bits. Reserve the rest for garnish. Simmer for another few minutes and serve. Top each serving with a few bits of bacon and slices of green onion.
You can add fresh or frozen corn, chopped green beans, or other appropriate vegetables. You can also change the chicken stock to clam broth and add minced clams to make this into New England style clam chowder.