Broccoli, Bacon and Cheddar Chowder

By á-48383

Find more recipes at:

justgetoffyourbuttandbake.com

December 08, 2012

Ingredients

• Aioli:
• 4 large cloves of garlic, unpeeled
• 2/3 c mayonnaise
• 1 tbsp EVOO
• 1 tsp paprika
• 1 tsp lemon juice
• Salt and pepper
• Asparagus fries:
• 3 c vegetable oil
• 2 large eggs, beaten
• 1 medium lime, juiced
• 3/4 c flour
• Salt and pepper
• 1 c panko
• 1 lb asparagus spears, trimmed, peeled and halved crosswise

Preparation

Step 1

In a large pot, saute bacon over medium heat until browned and crispy, about 5 minutes.

Remove with a slotted spoon to a plate lined with paper towels. Set aside.

Pour off all but 2 tbsp of the fat in the pot.

Add butter and heat until melted.

Add onion and sauté until softened, about 6 minutes.

Sprinkle with flour and sauté for 2 minutes. *opt: onion powder

Gradually whisk in milk – or milk & cream, broth, salt and cayenne or pepper flakes, sugar; bring to a simmer, stirring constantly. Simmer, stirring often, until smooth and creamy, about 3 minutes. Do not let boil.

Add potatoes, reduce heat and simmer, stirring often, until tender, about 20 minutes.

Add Cheddar & Parmesan cheese (opt) ½ cup at a time, stirring with a wooden spoon after each addition until cheese is melted. Do not let Boil!

Add broccoli and simmer, stirring, until heated through.

Taste and adjust seasoning with salt and cayenne, if necessary.

Ladle into heated bowls and garnish with reserved bacon.