Potato Chowder

In Between



Yesterday was… well… not overcast so much as thoroughly cloudy but without real promise of rain. The high was only about 76 and when I went to bed it was dripping rain (accumulation 1/8th of an inch in the puddles). The leaves on the trees (except for the ones that have gone straight to brown and taken a header into the turf) are sorta, kindly, mostly green with a brownish-yellowish tinge they've had since the drought/heat wave began back in June. So I don’t have a lot to work with here in terms of seasonal clues.

But my body and mood; the color of the light and it's length; and the dry, dusty leaf smell all tell me it's fall — or should be. I've got a serious jones for Autumn and I'm looking for compromises to handle this seemingly deathless summer. I hate summer heat and endless days and lack of rain and just want it to all go away. My belly and soul are craving soups and braises and stews and the weather makes most of them inappropriate. Not that I haven't cheated a time or two, but food exists in a context and the climatic context for those dishes just isn't right.

I'm looking for compromises to handle this seemingly deathless summer.

If there's anything I learned from my ex-wife (besides never loan your ex your car) it's listen to your body. You don’t have to do what it tells you, but you should at least be polite and listen and my body is demanding heavy food and then saying, in a very whiny tone when I offer it something deeply savory, "No. That's not what I want." Then I had an idea: Potato Chowder.

It's not too heavy, but it is hearty. It's savory. It's adaptable. It's perfect for a cloudy, warmish, wanna-be fall day. So I made a batch.

Potato Chowder
Serves 6.

6 strips bacon
1 large onion — coarsely diced
1 pound Yukon Gold potatoes — cut into 1/2 inch dice
1/2 lb gruyere — grated
3 tablespoons flour
3 cups chicken broth
2 tablespoons Worcestershire Sauce
2 teaspoon ground mustard
1 cup heavy cream
additional salt and pepper to taste

Toss grated gruyere with flour. Dump in a sieve and shake to eliminate excess flour. Set aside.

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 medium, add potatoes, salt, and simmer until potatoes are tender — about 10 minutes.

Whisk together Worcestershire Sauce, mustard, and cream. Stir into soup and heat to a simmer (but don't boil).

Reduce heat to low and allow to cool (there should be only tiny bubbles appearing) and stir in gruyere a handful at a time. Serve garnished with bacon, chopped green onions, garlic bread on the side.

Listen to your body. Pay attention to the seasons. And don't loan your car to your ex-wife.

Technorati: Food | recipe | kevin d weeks | seriously good | soup | chowder | potato