Smokey Potato Chowder

Name: Smokey Potato Chowder
Ingredients: 5 -8 slices bacon (or to taste); 1 large onion, chopped; 2 tablespoons fresh minced garlic (optional or to taste); 2 12 cups uncooked potatoes, diced into about 1-inch cubes; 2 carrots, peeled and sliced (or to taste); 2 cups chicken chicken broth; 14 teaspoon dryed sage; 14 teaspoon paprika; 1 -2 teaspoon dried parsley flakes; 2 tablespoons flour; 2 cups half-and-half cream (or use 1 cup half and half cream and 1 cup milk); salt and pepper; grated parmesan cheese (optional)

13 ingredients

8 steps

Ingredients

5 -8 slices bacon (or to taste)
1 large onion, chopped
2 tablespoons fresh minced garlic (optional or to taste)
2 12 cups uncooked potatoes, diced into about 1-inch cubes
2 carrots, peeled and sliced (or to taste)
2 cups chicken chicken broth
14 teaspoon dryed sage
14 teaspoon paprika
1 -2 teaspoon dried parsley flakes
2 tablespoons flour
2 cups half-and-half cream (or use 1 cup half and half cream and 1 cup milk)
salt and pepper
grated parmesan cheese (optional)

Directions

1

In a large pot fry the bacon until crisp; remove to a plate.
2

Add in onions and garlic (if using) saute for about 3 minutes.
3

Add in the chicken broth, potatoes, carrots and salt; cover and simmer until veggies are tender (about 10-15 minutes).
4

Add in sage, black pepper, paprika and parsley flakes.
5

In a small bowl whisk the flour with 1/4 cup half and half and add to the simmering chowder, stirring constantly with a wooden spoon until blended.
6

Add in the remaining 1-3/4 cups half and half; heat until thickened.
7

Crumble the bacon and sprinkle in the soup; simmer for another 5-7 minutes on low heat, stirring occasionally season with salt and pepper to taste.
8

Ladle into bowls and sprinkle with Parmesan cheese.