Hollie's Halloween Chowder
8 ounces sliced bacon, cut into 1/2 inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
3 stalks celery, chopped
3 large carrots, chopped
6 medium potatoes, peeled and diced
1 teaspoon paprika
1/4 teaspoon crushed red pepper
1 10 oz. package frozen chopped broccoli
1 tablespoon unsalted butter
3 cups chicken stock
1 cup half n half
salt and black pepper
4 scallions, thinly sliced on a diagnol
garlic & cheese flavored croutons
Cook the bacon in a large sauce pan or dutch oven over medium heat until crisp...about 5 to 6 minutes. Transfer to a paper towel lined plate. Add a tablespoon of unsalted butter to the drippings, then add onion, carrot and celery and cook, stirring occasionally, until soft...about 5 to 7 minutes. Add potatoes and brocolli, garlic, paprika and red pepper. Season with salt and pepper. Cook another 5 minutes. Stir in the stock and half n half and bring to a boil. Reduce heat and simmer 20 to 30 minutes.
To serve, ladle the chowder into a bowl (preferrably one of Matt Granite's Ways 2 Save China Bowls!) Top with bacon, scallions and croutons!
Happy Halloween!
Enjoy~
Hollie
WKYC-TV