Mike’s Hot Spicy Food Recipes

Cold-Weather Potato Chowder With Caraway Cheese

Oct. 15, 2008 12:00 AM

• 4 slices bacon, cut into 1/2-inch pieces
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1 pound red-skin potatoes, scrubbed not peeled, cut into 1/2-inch dice
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 2 cups whole milk
• 1 cup (4 ounces) Harvarti cheese with caraway seeds, coarsely grated
• 1 tablespoon, unsalted butter at room temperature
• 1 tablespoon all-purpose flour
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives for garnish

Saute bacon in a large, heavy pot set over medium heat until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer back to paper towels to drain. Discard all but 2 tablespoons bacon drippings.

Add onion and celery to the bacon drippings in the pot and cook, stirring frequently until softened, about 5 minutes. Add diced potatoes and saute for 2 minutes. Add garlic and saute, stirring, for 1 minute. Add chicken stock and milk to pot and bring mixture to a simmer. Simmer until the potatoes are tender, about 10 to 15 minutes. Do not let soup come to a boil. (Soup can be prepared to this point 1 day ahead. Cool, cover and refrigerate. Reheat over low heat and proceed with recipe.)

When ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition. In a small bowl, mix the butter and flour with a fork to make a paste. Whisk this mixture into the soup, a little at a time, and cook until completely blended, 1 to 2 minutes. Taste soup and season with salt and freshly ground pepper, as needed.

To serve, ladle soup into 4 bowls and sprinkle each with chopped bacon and chives.

Serves 4.

Approximate values per serving: 376 calories, 21 g fat, 61 mg cholesterol, 16 g protein, 31 g carbohydrates, 3 g fiber, 1,455 mg sodium, 50 percent calories from fat.