| Prep Time: | Cook Time: | Serves: |
| N/A | N/A | 12 |
This hearty chowder has been known to warm the coldest nights-and hearts.
Why try? Loaded with celery, potatoes and bacon, this simmering chowder can be a meal in itself.
Foodie Byte: It’s even better the next day, after a day in the ’fridge. So, if you can, make it ahead, or make enough for leftovers.
Ingredients
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1/4 pound lean thick-sliced bacon, coarsely chopped
- 3 cups thinly sliced celery
- 1 large onion, chopped
- 3 scallions, white and green parts, chopped
- 1 medium green pepper, chopped
- 4 cups hot chicken stock
- 4 cups diced boiling potatoes
- 2 tablespoons chopped fresh dill
- 1/4 cup chopped parsley
- 2 cups half-and-half
- Salt and freshly ground black pepper
- Leafy celery sticks, for garnish
Preparation
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In a large Dutch oven over medium heat, sauté the bacon until some of the fat is rendered. Add celery, onion, scallions, and green pepper and sauté for about 15 minutes, or until the celery is crisp-tender.
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Add chicken stock, potatoes, and herbs to the Dutch oven and simmer about 12 minutes, or until the potatoes are just tender. (May be prepared ahead, cooled, covered, and refrigerated. Reheat slowly before proceeding with step 3.)
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Stir in half-and-half and simmer the soup gently over low heat for about 10 minutes. Season to taste with salt and plenty of fresh ground pepper. Serve immediately in mugs and garnish each with a leafy celery stalk.
