Dairy Isle Recipes

PEI Potato Smoky Bacon Chowder

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:

  1. In a large pot over medium heat, add the butter and let it melt.
  2. Add the leeks, carrots, celery onion, bacon and let sauté until the vegetables start to become tender – 6-8 Minutes.
  3. Add the two types of potatoes.
  4. Add the 6 cups of condensed milk and 2 cups of water and bring to a boil.
  5. Reduce the heat and let simmer until potatoes are tender.
  6. Remove 1/3 of the potato/vegetable mixture and place it in the food processor and process until pureed.
  7. 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.
  8. Season with salt and cracked pepper.
  9. 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.

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