Potato & Bacon Chowder
  • 6 strips bacon
  • 1 medium onion, coarsely diced
  • 3 cups chicken broth
  • 1 pound baby red potatoes, 1 to 1 1/2 inches in diameter, cut into cubes
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon ground mustard
  • Additional salt and pepper to taste
  • Garnish:
  • Cooked/chopped bacon
  1. In a large soup pot, cook bacon over medium-low heat until semi-crisp. Drain bacon, chop coarsely and reserve for garnish. Pour off all but 2 tablespoons of grease.
  2. Add diced onion and cook until it begins to brown. Increase heat to high, add a bit of chicken broth and deglaze the pot. Add remaining chicken broth and bring to a boil, reduce heat to medium, add potatoes and salt, and simmer until potatoes are tender, about 10 minutes.
  3. Remove 1 cup of potatoes and mash thoroughly with a bit of the stock to loosen them up, then stir back in along with the heavy cream and mustard, and return to a simmer.
  4. Adjust seasonings and serve, garnished with chopped bacon.