Mother Nature’s been frosty this winter, I wonder what’s set her off. And Punxsutawney Phil declared six more weeks of winter, so now is a good time to pull out the soup recipes. The recipes for delicious stick to your ribs soups. The soups that warm you from the inside out. And so many of them start with our favorite meat, the revered pork belly, aka Bacon.
Yeah, bacon, so delicious and versatile, really a hero of sorts. Bacon can make brussel sprouts, kale and asparagus palatable for even the most vegetable phobic diners. And it can be included in chocolate to make the sweet and savory flavor so many crave. You can “candy” it with just a few ingredients and make a version of Million Dollar Bacon.
But that’s for later, let’s turn our focus to soup, chowder to be precise. This is the first in a three-part series of soup recipes that start with bacon. We will post a different bacon-based soup recipe for the next few weeks and get you pretty close to Mother Nature’s frosty finish line.
- 6 or more clams, chopped fine (save liquid, about 1/2 cup), Or 6.5 oz canned minced clams (save 1/2 cup of the liquid)
- 1/4 pound* quality hickory smoked bacon , diced
- 1 large onion, diced
- 2 1/2 cups raw potatoes, diced
- 1/2 cup celery, diced
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 cups boiling water
- 1 quart milk (4 cups)
- 2 Tbs butter
- 2 Tbs corn starch dissolved in 1/3 cup water
A loaf of crusty french bread with a side salad and Soup’s On!
*Using slab bacon is ideal as it’s easy to dice and to maintain consistency in size so that the bacon cooks evenly. To ensure you have enough cooked diced bacon for garnish, increase the 1/4 pound to 1/3 pound. Always learn from experience, and having more chowder than diced bacon garnish was mine!
Go ahead, Mother Nature, be frosty.