Dairy Isle PEI Potato Smoky Bacon Chowder
w/Citrus Chive Butter
Serves 8-10 ppl
3 Tbsp Dairy Isle Salted Butter
3 Cups Leeks Rinsed and Sliced
½ Cup Finely Diced Celery
½ Cup Finely Diced Onion
½ cup Finely Diced Carrots
3 Cloves Garlic Crushed
½ Cup Cooked Diced Bacon (reserve a sprinkle for garnish)
1 Pound Diced PEI Russet Potatoes
1 Pound Diced PEI Red Potatoes
2 Tbsp Dijon Mustard
6 Cups Dairy Isle Evaporated Milk
2 Cups Water
Salt and Cracked Pepper to Taste
Citrus Chive Butter
1 Cup Softened Dairy Isle Salted Butter
1 Lemon Zested and Juiced
¼ Cup Chopped Chive
1 tsp Smoked Paprika
Method:
- In a large pot over medium heat, add the butter and let it melt.
- Add the leeks, carrots, celery onion, bacon and let sauté until the vegetables start to become tender – 6-8 Minutes.
- Add the two types of potatoes.
- Add the 6 cups of condensed milk and 2 cups of water and bring to a boil.
- Reduce the heat and let simmer until potatoes are tender.
- Remove 1/3 of the potato/vegetable mixture and place it in the food processor and process until pureed.
- Add the garlic and dijon mustard and puree mixture back into the pot and bring back to a light simmer. You can adjust thickness with water if desired.
- Season with salt and cracked pepper.
- Pour an 8-10 oz. portion into a bowl and top with a 1 Tbsp. of citrus chive butter and sprinkle bacon for Garnish and serve with fresh made tea biscuits.
