Family friendly
Chunky Potato & Bacon Chowder
with Italian Vinaigrette Salad
610 cals
20 mins
Description
Bacon it, and they will come! Nibbles of smoky, salty pork, swirled with chunky-cut potatoes and leeks, make this creamy chowder a sure-fire success with the entire fam. Oven-crisped focaccia croutons in the salad are an inventive way to have bread on the side.
Contains:
Barley • Milk • Mustard • Rye • Wheat
Ingredients
for 4 servings
200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
450g Potatoes
75g Sliced leeks
1 Head of curly leaf lettuce
60ml Cold-pressed Italian vinaigrette
30ml Vegetable demi-glace
90ml Heavy cream
1 Garlic focaccia bun
18g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Nutrition
Total fat | 45g |
Saturated Fat | 15g |
Sodium | 870mg |
Total carbs | 42g |
Sugar | 5g |
Protein | 11g |
Fibres | 5g |
Recipe Instructions
- Preheat the oven to 450°F.
- Roughly chop the bacon.
- In a large, high-sided pan, add the bacon* and a drizzle of oil.
- Heat on medium and cook, stirring occasionally, 5 to 7 min., until rendered and crispy.
- Transfer the bacon to a paper towel-lined plate, leaving ½ the drippings in the pan, reserve the pan. Transfer the remaining drippings to a bowl.
- Meanwhile, medium-dice the bun and potatoes.
- Separate the lettuce leaves; tear the leaves.
- On a lined sheet pan, toss the bun with a drizzle of olive oil and S&P.
- Toast in the oven, 7 to 9 min., until crispy.
- Meanwhile, in the reserved pan, heat the drippings on medium-high.
- Add the leeks and sauté, 3 to 4 min., until fragrant.
- Add the potatoes and sauté, 1 to 2 min., until fragrant.
- Add the spices, demi-glace, 2 ½ cups water and S&P; bring to a boil.
- Reduce to medium and simmer, partially covered, 10 min., until the potatoes are cooked through.
- Add the cream; stir well.
- If the chowder seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
- Meanwhile, in a large bowl, combine the vinaigrette, 2 tbsp oil and S&P.
- Add the lettuce, vinaigrette and croutons; toss well.
- Divide the chowder between your bowls.
- Top with ¾ of the bacon.
- Serve the salad on the side and garnish with the remaining bacon. Bon appétit!