This is one of my favorite cold-weather chowder recipes and is totally doable on a weeknight.
Ingrediants
8 to 10 slices bacon
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 shallots, chopped
4 cloves garlic, chopped
4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
1 teaspoon salt
1 tablespoon Dijon mustard
4 cups milk
1 cup Gruyere cheese, grated
another 1 teaspoon salt
freshly ground pepper
fresh chives and/or chive flowers
Directions
1. In a large pot cook the bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.
2. In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft. Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.
4. Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon fresh chives
SERVES: 6
From Cook 1.0
Posted by rdreyes at July 9, 2005 09:12 PM