Mock Potato Chowder recipe in the style of AB
I can't remember where I found the recipe that I used as my springboard, but I've started making this potato chowder when the weather's crap and I didn't want to forget it.
Ingredients and my whys
1 onion-(sliced)
Heavy part of flavor. Cut in half (from tip of bulb to root) and slice. Easier for bacon to mingle with during browning.
6-8oz of bacon or ham (or more if you like)
For flavor. I prefer bacon, easier to chop up and chuck in the pan with onions.
3c. chicken stock- soup basic
1/3-1/2 bottle of white wine
Sounds unnecessary but actually a huge help in giving the chowder a salty/sour twang.
Try to pick a dry to medium balanced wine with alcohol content 9-11%, it will cook out, but anything over 11 will need longer to cook and will taste too alcoholic. Do not get a dessert wine. Do recommend cheap Trader Joe's Wine, as most are less than $5 and are pretty decent.
[mostly theory but if omitting wine, add 6-8 oz sour cream and in place of half and half with 1/4c. milk and 3/4c. chicken stock(in addition) I'd go with the wine personally...
4-5 Russet potatoes-cut into bite size pieces
Needs to be russets/baking potatoes. Starch content crucial for thick, chowder-y consistency, especially with its tendency to breakdown over simmering over medium-low heat
1/2 c. baby carrots
because it's easier than peeling and chopping carrots into even bite sizes
1/4 c. frozen corn
Corn is delicious or could switch with lima beans, corn haters.
1/2 pt. half and half
Most recipes called for heavy cream instead. After cooking with heavy cream, I think using half and half gave it the fat consistency that it needed from the cream, while thinning it out for a much smoother balance. (maybe a bit healthier) Using only milk will stifle the starch from the potatoes. I think the fat is necessary to help the flavor.
Salt and white pepper or pepper
With that out of the way:
Brown onions with bacon in a 4qt. pot, When onions get translucent and slightly brown add carrots and 2c. chicken stock, bring to a boil on medium high. At boil for 5 min, reduce to medium-low, add wine. (If not using wine see end omit notes)
taste (add 1 c. of chicken brown to taste or thin out wine if necessary)
Simmer, stirring occasionally for 5 min., turn heat to low until potatoes are soft. Add corn.
When potatoes are so soft they disintegrate, add half and half. Stir until mixed for 3 min. Salt and white pepper to taste. Serve.
If omitting wine, add all the chicken stock in at once. Save the dairy ingredients for after the potatoes are soft. After adding dairy products, let warm from the coldness of dairy products. Then salt pepper to taste.
I like the wine version best.
Ingredients and my whys
1 onion-(sliced)
Heavy part of flavor. Cut in half (from tip of bulb to root) and slice. Easier for bacon to mingle with during browning.
6-8oz of bacon or ham (or more if you like)
For flavor. I prefer bacon, easier to chop up and chuck in the pan with onions.
3c. chicken stock- soup basic
1/3-1/2 bottle of white wine
Sounds unnecessary but actually a huge help in giving the chowder a salty/sour twang.
Try to pick a dry to medium balanced wine with alcohol content 9-11%, it will cook out, but anything over 11 will need longer to cook and will taste too alcoholic. Do not get a dessert wine. Do recommend cheap Trader Joe's Wine, as most are less than $5 and are pretty decent.
[mostly theory but if omitting wine, add 6-8 oz sour cream and in place of half and half with 1/4c. milk and 3/4c. chicken stock(in addition) I'd go with the wine personally...
4-5 Russet potatoes-cut into bite size pieces
Needs to be russets/baking potatoes. Starch content crucial for thick, chowder-y consistency, especially with its tendency to breakdown over simmering over medium-low heat
1/2 c. baby carrots
because it's easier than peeling and chopping carrots into even bite sizes
1/4 c. frozen corn
Corn is delicious or could switch with lima beans, corn haters.
1/2 pt. half and half
Most recipes called for heavy cream instead. After cooking with heavy cream, I think using half and half gave it the fat consistency that it needed from the cream, while thinning it out for a much smoother balance. (maybe a bit healthier) Using only milk will stifle the starch from the potatoes. I think the fat is necessary to help the flavor.
Salt and white pepper or pepper
With that out of the way:
Brown onions with bacon in a 4qt. pot, When onions get translucent and slightly brown add carrots and 2c. chicken stock, bring to a boil on medium high. At boil for 5 min, reduce to medium-low, add wine. (If not using wine see end omit notes)
taste (add 1 c. of chicken brown to taste or thin out wine if necessary)
Simmer, stirring occasionally for 5 min., turn heat to low until potatoes are soft. Add corn.
When potatoes are so soft they disintegrate, add half and half. Stir until mixed for 3 min. Salt and white pepper to taste. Serve.
If omitting wine, add all the chicken stock in at once. Save the dairy ingredients for after the potatoes are soft. After adding dairy products, let warm from the coldness of dairy products. Then salt pepper to taste.
I like the wine version best.