Potato & Bacon Chowder
with Crouton-Topped Salad
Cooking time
20 minutes
Servings
4
Calories
710 /serving
Bacon it, and they will come! Nibbles of smoky, salty pork, swirled with chunky-cut potatoes and leeks, make this creamy chowder a sure-fire success with the fam. Putting oven-crisped focaccia croutons in the salad is an inventive way to have bread on the side.
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 75g Sliced leeks
- 900g Potatoes
- 1 Head of curly leaf lettuce
- 30ml Vegetable demi-glace
- 30ml White balsamic vinegar
- 120ml Heavy cream
- 1 Garlic focaccia bun
- 18g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Barley • Milk • Mustard • Rye • Sulphites • Wheat
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
47 g
Saturated Fat
17 g
Sodium
790 mg
Total Carb
60 g
Sugars
6 g
Protein
13 g
Fibre
6 g
Preparation
Cook the bacon
- Preheat the oven to 450°F.
- Roughly chop the bacon.
- In a large, high-sided pan, add the bacon* and a drizzle of oil.
- Heat on medium and cook, stirring occasionally, 5 to 7 min., until rendered and crispy.
- Transfer the bacon to a paper towel-lined plate, leaving ½ the drippings in the pan, reserve the pan. Transfer the remaining drippings to a bowl.
Mise en place
- Meanwhile, medium-dice the bun and potatoes.
- Separate the lettuce leaves; tear the leaves.
Make the croutons
- On a lined sheet pan, toss the bun with a drizzle of olive oil and S&P.
- Toast in the oven, 7 to 9 min., until crispy.
Make the chowder
- Meanwhile, in the reserved pan, heat the drippings on medium-high.
- Add the leeks and sauté, 3 to 4 min., until fragrant.
- Add the potatoes and sauté, 1 to 2 min., until fragrant.
- Add the spices, demi-glace, 3 cups water and S&P; bring to a boil.
- Reduce to medium and simmer, partially covered, 10 min., until the potatoes are cooked through.
- Add the cream; stir well.
- If the chowder seems dry, gradually add up to 1 cup water until you achieve your desired consistency.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, 3 tbsp oil and S&P.
- Add the lettuce and croutons; toss well.
Plate your dish
- Divide the chowder between your bowls.
- Top with ¾ of the bacon.
- Serve the salad on the side and garnish with the remaining bacon. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
