Uncle Jimmy's Shoulder Cut Bacon and Potato Chowder

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Ingredients:

Instructions:

  1. In a large pot over medium-high heat, cook the bacon until crisp, stirring occasionally, for about 15 minutes. Transfer to a paper towel-lined plate and set aside. Reserve 2 tablespoons of bacon fat in the pot.
  2. Add the onion and celery to the same pot and cook over medium heat, stirring occasionally, until soft, for about 10 minutes. Sprinkle the flour over the onion and celery and cook, stirring, for 2 minutes.
  3. Gradually whisk in the chicken broth and bring the mixture to a boil. Add the potatoes and thyme and reduce the heat to low. Simmer, partially covered, until the potatoes are tender, for about 15 minutes.
  4. Stir in the heavy cream and season with salt and pepper to taste. Cook, stirring, until the chowder is slightly thickened, for about 5 minutes.
  5. Ladle the chowder into bowls and top with the reserved bacon and parsley if desired. Enjoy your chowder!
  6. Putting the Soup in Sour Dough Bread Bowls, is stupidly Delicious!!!