Creamy Potato and Bacon Chowder

By lisapearce

Ingredients

• 4 oz. Bacon, Chopped
• 1 small onion, chopped
• 2 medium carrots, peeled and diced
• 1 rib celery, diced
• 4 green onions, chopped
• 1 clove garlic, finely chopped
• 1 tsp. seasoned salt and 3/4 tsp. black pepper
• 3 medium baking potatoes cut into 1/2 inch cubes
• 2 TBS butter
• 1/3 cup flour
• 2 2/3 cups heavy cream and 2 cups water
• 2 tsp. chicken base, 1 1/2 cup shredded Swiss cheese

Details

Servings 6

Preparation

Step 1

Cook bacon until crisp. Remove bacon and set aside.
Drain all but 2 Tbsp. of fat from pot. Add next 7 ingredients and saute' until tender, about 5 min. Add potatoes and cook until edges are brown, stirring constantly. Add butter to pot and melt. Sprinkle flour over and cook until flour turns golden, stirring constantly but gently.
Whisk together cream and water. Pour into pot in a slow steady stream while whisking.
Stir in chicken base and bacon. Increase heat to medium and bring to a gentle simmer. Reduce heat and cook for 30 minutes, stirring occasionally. Add cheese and stir until melted.