I love chowders and, in fact, is the one soup I don’t want my husband to make. He makes terrific soups, but not this one. I do.
- 4 cups chicken stock (better if you make your own, but store bought is good)
- 5 slices of bacon, cut in 1″ pieces, cooked crisp
- 2 cloves glarlic, chopped
- 3 large Yukon gold potatoes, peeled and cut in 1″ pieces
- 2 stalks celery, peeled and finely chopped
- 1 tsp. kosher salt
- pinch of pepper
- 1 tbsp. grated lemon zsest
- 1/2 – 3/4 cup whipping cream
- 2 tsp.fresh, chopped dill
Once you have cooked the bacon to crisp, remove and drain on a towel.
Combine the stock, garlic, potatoes, celery, salt and pepper and boil for about 15-20 minutes until tender. Remove from the heat and puree until smooth. Stir in the lemon and cream. Simmer for about 5-8 minutes over a medium heat and lastly, add the dill. Garnish each bowl with the bacon pieces.
Just remember, this should be a thick soup, so cook it down until as thick as you want it to be.
Anyone sitting at your table will always want more. Serve with crackers or toasted ciabata bread.