In the comments on my favorite soups post from last week, there were a few requests for the recipe for potato-bacon chowder. I thought I’d make a pot in order to have some to photograph for this post, but as luck would have it, I froze a bowl of it last time I made some, so not only could I take a picture, but I had lunch for two days with no work. Nice!
I take no credit for the creation of this recipe – I got it from John “JC” Campbell, the cook at Eamonn’s, where I used to work when I lived in the Albany area. The bar is long since gone (it burned down several years ago), so I don’t think it’s giving away secrets to share it now. Enjoy!
Eamonn’s Potato-Bacon Chowder
6-8 large potatoes
8-9 strips bacon, cooked and crumbled
2 stalks celery, diced
1 medium onion, chopped
2 15-ounce cans chicken broth
2 cups water
milk as needed
1/2 cup roux *
Boil the potatoes in the chicken stock and water until they start to soften. Add the bacon and celery, boil for about 10 minutes. Add the onion and boil another 10-15 minutes. Thicken slowly with the roux. Add milk until a creamy consistency is reached. The soup should have a creamy base with lots of potato chunks.
By the way, this recipe is pretty easily adjustable to larger or smaller quantities. In fact, JC gave it to me in the amounts the way he made it – five gallons at a time. The measures above make eight-ish servings.
* I learned this from JC as melted butter and flour mixed to the consistency of pancake batter. I now know there are other ways of making roux, but I’ve never tried them with this soup. You’re welcome to, though.