Bacon Potato Chowder (Print Version)
# Ingredients:
01 -
3 tablespoons butter
02 -
2.5 cups half-and-half
03 -
1/4 cup gluten-free all-purpose flour
04 -
2 cups shredded cheddar or pepper jack cheese
05 -
1 lb ground meat
06 -
1 package (12 ounces) cooked and crumbled bacon
07 -
3.5 cups chicken stock
08 -
4 russet potatoes, peeled and chopped (3-4 cups)
09 -
1 yellow onion, chopped up
10 -
1 cup celery, diced
11 -
1 cup shredded carrots
12 -
1 can (14 ounces) diced tomatoes
13 -
1 tablespoon dried parsley
14 -
1/2 tablespoon garlic powder
15 -
1 teaspoon dried basil
16 -
1 teaspoon salt
17 -
1/2 teaspoon black pepper
18 -
Green onions, to sprinkle on top
19 -
Reserved bacon, for topping
# Instructions:
01 -
In a slow cooker, combine chicken stock, diced potatoes, tomatoes, onion, shredded carrots, celery, parsley, garlic powder, basil, salt, and pepper. Cover with the lid. Set to low for 6-8 hours or high for 3-4 hours.
02 -
About 30 minutes before it's ready, brown the ground meat in a pan. Drain extra fat and toss the meat into the slow cooker. Cook the bacon until crispy (fry in a skillet or bake in the oven), break it into pieces, and add most of it to the slow cooker.
03 -
Clean the skillet. On medium heat, melt butter. Stir in flour and whisk until smooth. Slowly pour in the half-and-half while whisking. Let it cook for 2-3 minutes until it thickens a bit.
04 -
Pour the roux into the slow cooker. Stir everything together well. Toss in the shredded cheese and gently stir until it melts completely. Cover for a few minutes to let the flavors come together. Give one last stir before serving.
05 -
Ladle the soup into bowls. Garnish with green onions and the saved bacon before serving it nice and warm.