Recipe: Ontario Peameal and Potato Chowder

Cool weather calls for comfort food. Pair this chowder with warm, crusty bread for a hearty starter or entrée.

Portions: 6 x 1 cup

Ingredients

3 tbsp. Butter
1 ½ cups Leeks, chopped (white and light green parts only)
1 Yellow onion, finely chopped
2 Garlic cloves, minced
3 cups Boiling potatoes, peeled and diced
2 Bay leaves
1 Sprig of fresh thyme
¼ tsp. Sea salt
½ tsp. Black pepper
6 cups Low-sodium chicken stock
1 cup Half-and-half cream
 6 cups Condensed milk
 6 cups Ontario peameal bacon, cooked and diced

Directions

  1. Melt butter in a saucepan over medium heat. Add leeks, onion and garlic and cook, stirring constantly until leeks and onions are translucent (about 4 minutes).
  2. In slow cooker, combine leek mixture, potatoes, bay leaves, thyme, salt and pepper. Stir in chicken stock. Cover and cook on low setting for 6 hours.
  3. Remove bay leaves and thyme sprig.
  4. Spoon out 1 cup potato chunks and set aside.
  5. Use an immersion blender to purée soup until smooth.

Stir in reserved potato chunks, cream, condensed milk and peameal bacon.

 

ontario-pork-rgb
Recipe provided by Ontario Pork. For more great Ontario pork recipes, visit http://www.ontariopork.on.ca/recipes/.

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