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


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


  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.


Recipe provided by Ontario Pork. For more great Ontario pork recipes, visit

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s