I love good hearty soups, stews and chowders in the fall and wnter. They are quick, easy meals to prepare and so delicious.
Here in South Carolina, as soon as the temps lower just a bit in the early fall, chowders like this are my go to for many weeknight meals. This chowder is rich, creamy and thick ... a real stick to your ribs kind of meal, delicious with a side salad and a good crusty bread to dunk.
2 shallots, diced (or one small onion)
4 tbls butter
1/3 cup all-purpose flour
2 cups chicken bone broth or stock
2 cups heavy whipping cream
2 cups peeled and diced potatoes (2 medium red or Yukon gold potatoes, not Russet)
1 cup niblet corn (fresh or frozen)
1/2 tbls parsley flakes
1 tsp course-ground black pepper
1 tsp garlic powder
3 strips bacon, cooked crisp and crumbled
1 cup shredded cheddar cheese
In a large sauce pan over medium-high heat, melt butter and saute' shallots several minutes or until translucent but not browned. Slowly whisk in flour, then add chicken bone broth or stock and mix until well blended.
Stir in cream, potatoes, corn, garlic powder, parsley flakes, and course-ground black pepper; cook until mixture reaches a low bowl, just beginning to bubble up some, stirring often. Reduce heat to low and cook until potatoes are cooked through and softened; stir in crumbled bacon and cheese, and cook until cheese is melted. Remove from heat and serve immediately while pipping hot.
Refrigerate any leftovers.
Yield: 4-6 servings
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