Loaded Potato and Broccoli Chowder
Soft frying the potatoes makes a huge difference.
- 6 slices Bacon
- 4 small New Potatoes (chopped)
- 1 head Broccoli
- 3 tablespoons Butter
- 1 small Onion (minced)
- 1 tablespoon Garlic (minced)
- 2 stalks Celery (chopped)
- 3 tablespoons Flour
- 1 cup Water
- 1/2 cup Heavy Cream
- 1/2 cup Sour Cream
- 1/4 cup Red Wine
- 1 teaspoon Salt
- 1 teaspoon Pepper (fresh ground)
- 6 slices American cheese
- 1 pound Colby Monterey Jack Cheese
Peel broccoli stalk and steam with florets in pot, around 15 min, chop into small pieces and set aside. While broccoli is steaming, cook bacon in frying pan and chop into 1/2″ pieces, set aside. Soft fry potatoes on low-medium heat in frying pan with bacon grease, set aside.
Melt butter in 5 quart pot, add onions, garlic, and celery. Cook on medium heat until onions and celery are translucent, 5-7 minutes. Add water and mix until smooth. Add heavy cream, sour cream, and red wine, mix until smooth and bring to a slow boil.
Add broccoli, potatoes, salt, pepper and bacon to pot, cover and simmer on low for 15 minutes.
Slowly add cheese to pot while stirring, making sure it doesn’t clump. Simmer additional 10 minutes. Let’s stand for 5 minutes and serve.
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