chowda

ive been really into chowda the past couple of weeks.

this week was broccoli chowda.

before you close your browser, please note:

chowda always starts with frying bacon.

and it always ends handfuls of grated cheese.

oh, and did i tell you this is on the healthy side?

how, you ask? 

READ ON.

Broccoli Potato Chowda (feeds 4)

Ingredients:

4 slices center cut bacon

1/2 tbsp butter

1 tbsp olive oil

4 yukon gold potatoes, peeled and cubed

2.5 cups frozen broccoli, defrosted

1 garlic clove, grated

1/3 vidalia onion, chopped

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried basil

3 cups low sodium chicken broth

1/2 cup ff half and half

1/2 cup 1% milk

1 cup 2% grated cheese (i used a blend of mexican cheeses we had in the fridge)

Method:

in a large soup pot: cook bacon over medium heat until crispy, remove from pan

turn down heat, add butter and oil

add garlic and onion (this is why you want your temp low, don't burn the garlic!)

add half of salt, pepper and basil

let soften for 5-10 minutes

return heat to medium

add potatoes, stir around a bit

left soften a bit, another 10-15 minutes

add broccoli, let cook 10 minutes

add the rest of the salt, pepper and basil

add all the chicken broth

cover pot, bring to a boil

let soup simmer 20-30 minutes

add ff half and half, milk and most of cheese

stir around a bit and lower heat

use immersion blender to desired consistency

i like my chowda smoothish but with chunks

lower heat, check seasonings and let simmer another 5 minutes

spoon up, add some of that bacon and a bit of cheese