Smoky Potato Chowder
Yield: 6-8 Servings
6 Strips Applewood Smoked Bacon
2 Tablespoons Bacon Drippings
8 Cups Diced Red Skin or Yukon Gold Potatoes
2 Cups Diced Rutabaga
1 Cup Diced Onions
4 Cups Half and Half
4 cups Milk
1 Tablespoon Texas Roadhouse Seasoning
1 Tablespoons Apple Cider Vinegar
1 Teaspoon Ground White Peppercorns
Sour Cream, Shredded Cheddar Cheese, and Scallions
When it's chilly outside, nothing seems to warm the heart quite like a bowl of potato chowder. With the addition of rutabaga, this recipe kicks it up above and beyond even the most demanding expectations. The rutabaga gives it a heartiness and depth of flavor hard to find in other versions of the old standby. Add the smokiness of the applewood smoked bacon, and this one becomes more than delicious. It becomes memorable!
Cook bacon in large Dutch oven placed over medium heat. Set bacon aside, reserving 2 tablespoons of the drippings in the pan. Add potatoes, rutabaga, and onion to the pan. Sauté, stirring frequently, until the potatoes and rutabaga are fork tender and the onions are transparent.
Add Half and Half, milk, cider, and seasonings to the pan. Combine well and reduce heat to medium. Cook, stirring frequently, for 45-60 minutes. Remove from heat and blend with an immersion blender until desired consistency has been reached.
Chop bacon and add to blended mixture. Test seasonings and adjust as desired. Let soup stand over low heat, stirring occasionally, for at least 30 minutes before serving. Ladle chowder into soup bowls and garnish as desired with sour cream, cheese, and scallions.