Potato Bacon Chowder

Potato Bacon Chowder

Time: 1 hrs 5 mins

Ingredients

• 225 g bacon, chopped
• 30 g butter
• 2 large onions, chopped
• 4 stalks celery, chopped (finely)
• 2 teaspoons dried thyme
• 2 tablespoons plain flour or 2 tablespoons cornflour, for celiacs
• 1 liter chicken stock, use stock cubes suitable for celiacs
• 2 large potatoes, peeled and cubed
• 285 ml sour cream
• 3 tablespoons chopped fresh parsley (did not use these)
• 2 tablespoons snipped fresh chives (used spring onions or eschellots instead)

Directions

• 1 Place the bacon in a large saucepan and cook over a medium heat for 5 minutes or until golden and crisp.
• 2 Remove from saucepan and drain on absorbent kitchen paper.
• 3 Melt the butter in the pan and cook the onions, celery and thyme over a low heat for 4- 5 minutes or until onion is soft.
• 4 Return the bacon to the pan, then stir in the flour and cook 1 minute.
• 5 Remove the pan from the heat and gradually blend in the stock.
• 6 Bring to the boil, then reduce the heat.
• 7 Add the potatoes and cook for 10 minutes or until they are tender (took longer for me).
• 8 Remove pan from heat and stir in sour cream and parsley.
• 9 Return to the heat and cook without boiling, stirring constantly, for 1- 2 minutes.
• 10 Ladle soup into the bowls, sprinkle with chives/spring onions and serve.