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Potato Bacon Chowder

Meat.Bible's picture
Ingredients
  Bacon 8 Ounce, chopped (250 Grams)
  Butter 1 Ounce (30 Grams)
  Onions 2 Large, chopped
  Celery stalk 4 , chopped
  Dried thyme 2 Teaspoon
  Plain flour 2 Tablespoon
  Chicken stock 1 1⁄2 Liter (6 Cups)
  Potatoes 2 Large, peeled and cubed
  Sour cream 10 Ounce (300 Grams)
  Fresh parsley 3 Tablespoon, chopped
  Fresh chives 2 Tablespoon, snipped
Directions

MAKING
1. In a large cook bacon, heavy-based saucepan over a medium heat for 5 minutes until golden and crisp, remove from pan and drain on absorbent kitchen paper.
2. In the empty pan melt butter and cook onions, celery and thyme over a low heat for 4-5 minutes or until onion is soft.
3. To the pan return bacon, then stir in flour and cook for 1 minute.
4. Removing pan from heat, gradually blend in stock, tiring to the boil, then reduce heat, add potatoes and cook for 10 minutes until potatoes are tender.
5. Remove pan from heat, stir in sour cream and parsley, return to heat and cook without boiling, stirring constantly, for 1-2 minutes.

SERVING
6. Into bowls ladle the soup, sprinkle with chives and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bacon
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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