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Ingredients
5 large Yukon potatoes, peeled and diced
3 (8 oz.) Pacific Chicken Broth - gluten free
6 strips Applegate Bacon - gluten free
2 tablespoons Cup4Cup Multipurpose Flour - gluten free
1 cup organic whole milk
2 tablespoons butter
2 bay leaves
3 medium organic carrots, peeled and diced
3 to 4 celery stalks, diced
1 yellow onion, diced
3 garlic cloves, chopped
salt and pepper
3 tablespoons fresh parsley, chopped
Instructions
- Cook the bacon in a Dutch oven until crispy. Remove and place on a plate. On the same Dutch oven add butter then the onions and garlic. Sauté until slightly browned.
- Add the celery, bay leaves and carrots. Cook for 2 minutes then add the flour and cook for 1 minute. Slowly stir in the broth and milk. Stir and scrape the sides and bottom of the Dutch oven. Add the potatoes and bring to a boil.
- Lower the heat to a simmer, cover and simmer for 12 to 15 minutes or until potatoes are done stirring few times.
- Slightly press the chowder using a potato masher. Season with salt and pepper.
- Garnish with parsley and crispy bacon. So yummy!
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