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Potato & Bacon Chowder

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Member since 2006

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6 strips bacon
1 medium onion, coarsely diced
3 cups chicken broth
1 pound baby red potatoes, 1 to 1 1/2 inches in diameter, cut into cubes
1 teaspoon salt
1 cup heavy cream
1 teaspoon ground mustard
Additional salt and pepper to taste

Cooked/chopped bacon

In a large soup pot, cook bacon over medium-low heat until semi-crisp. Drain bacon, chop coarsely and reserve for garnish. Pour off all but 2 tablespoons of grease.

Add diced onion and cook until it begins to brown. Increase heat to high, add a bit of chicken broth and deglaze the pot. Add remaining chicken broth and bring to a boil, reduce heat to medium, add potatoes and salt, and simmer until potatoes are tender, about 10 minutes.

Remove 1 cup of potatoes and mash thoroughly with a bit of the stock to loosen them up, then stir back in along with the heavy cream and mustard, and return to a simmer.

Adjust seasonings and serve, garnished with chopped bacon.

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