Potato and Bacon Chowder

Prep Time: 30 minutes       Cooking Time: 45 minutes
Number of Servings: 4-6

Ingredients:

500 grams (1 pound) red or yellow-fleshed potatoes, peeled or unpeeled, and cut into small cubes (about 3 cups of cubed potatoes)

4-5 strips of bacon

1 medium onion, small dice
2 stalks of celery, small dice

3-4 cloves of garlic, minced
½ teaspoon dried oregano

3 tablespoons (45 mL) all-purpose flour
3 cups (750 mL) chicken stock or vegetable broth ^[1]
1/3 cup (85 mL) dry white wine
1 teaspoon (5 mL) Kosher or sea salt, or to taste
½ teaspoon (2.5 mL) pepper

1 cup (250 mL) heavy cream, at room temperature
2 tablespoons (30 mL) finely chopped chives or green onions
2 tablespoons (30 mL) chopped fresh Italian parsley

Garnish: Chopped chives or green onions, extra bacon bits

Method:

1. Prepare Potatoes: Scrub potatoes; peel, or leave unpeeled; cut into small cubes – no larger than ½ inch.   Steam or cook in a small amount of water until fork tender – 10-15 minutes.
2. Prepare Bacon: Cut the bacon into small pieces and sauté until crisp. Transfer bacon pieces to a plate lined with a paper towel. Reserve 2 tablespoons of the fat (discard the remainder). Reserve 1-2 tablespoons of the bacon for garnish.
3. Saute Vegetables: In a large soup pot, heat the bacon fat over low-medium heat. Add the onion and celery pieces and cook until soft, translucent and fragrant. Add the garlic, oregano, and bacon pieces. Cook for an additional minute to heat through.
4. Prepare the soup:  Sprinkle the flour over the vegetable mixture; stir and cook for 2 minutes or until it is smooth.   Slowly stir in the stock or broth and gradually bring to a gentle boil. Cook for 5 minutes. Lower the heat and stir in wine.   Season to taste with salt and pepper.
5. Add the cooked potato cubes and heat through. Slowly add the cream and bring back to a very gentle simmer. Add the chives and parsley.
6. Adjust the seasonings to taste.   Garnish with chopped chives and bacon bits.