Onion & Bacon Chowder

Junior advises us to use stock that is home-made or made from from bullion- store bought will be cost prohibitive.

• 64 ounces chicken broth
• Water as needed
• 2 pounds sweet onions, roughly chopped
• 1 pound bacon, fried crisp, drained and chopped
• 12 ounces mushroom stems and pieces
• 1 (jarred) jalapeno pepper, chopped, seeds and all
• 2 tablespoons minced garlic
• 1/2 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 2 tablespoons Worcestershire sauce
• 1 packet instant garlic mashed potatoes (4 serving size)
• 2 cups milk
• Sour cream (optional)

METHOD

Peel and roughly chop onions

In your favorite soup pot, bring broth to the boil. Add thyme, pepper, and Worcestershire sauce. Stir in onions. Lower heat slightly and cook onions until almost tender

Add mushrooms. Continue cooking on low heat, simmering 15 minutes. Add prepared bacon and jalapeno. Simmer 10 more minutes. Check broth level and adjust if necessary

Stir in potato "buds" till smooth. Add milk and stir till well blended. Adjust thickness by adding more milk, or cooking down a bit. You want a creamy, chowder thickness.

Remove from heat and let stand 5 minutes. Jar the soup and refrigerate, or serve immediately as follows;

Ladle soup into individual bowls. Place a dollop of sour cream in the center of each bowl and, with a toothpick, distribute the sour cream throughout the surface of the soup.

Serve with a crusty French or italian bread for dunking

Serves: 6 - 8

Contributor: Junior Trimmer, from his experimental kitchen

 

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