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It's that time of the year again where it's cold outside and hearty soups warm you right up on the inside. This chowder is so creamy and smokey from the bacon, it's so delicious.
Ingredients: A few tablespoons of butter and olive oil, 4 cups of milk, 6 cups of chicken broth, flour, 3 to 3 1/2 pounds of red potatoes, 1 pound of smoked bacon, 2 large or 3 medium sized leeks and a handful of chopped parsley.
Preparation: Heat the butter and olive oil in a large pot over medium heat. Add the bacon, after it has been chopped. Cook the bacon, mixing often, until browned. Do not cook the bacon till crisp. Next add the sliced leek and cook until tender about 6 minutes or so.
Combine the milk and about 8 tablespoons of flour in a bowl and whisk. Slowly add the milk mixture to the pot, stirring constantly. Add the broth, potatoes, salt and pepper. Bring to a boil then simmer for about 30 minutes or so, until the potatoes are tender. I like thicker chowder so while it is simmering, I usually whisk in more flour to my desired thickness. When potatoes are done, I mix in the the parsley. To serve, I garnished the bowl with grated cheddar cheese and sliced scallions. I used a mandoline for the scallions.