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6 slices bacon, diced
2 medium onions, chopped
2 potatoes, peeled and cut into 1/2-inch dice
3 large apples, peeled and cored, cut to 1/2-inch dice
4 cups chicken broth
1/4 teaspoon ground black pepper
1 cup light cream
1/4 cup green onion tops, sliced thin

Gently cook bacon in medium saucepan over medium heat until browned and
crispy. Remove with slotted spoon to paper towels to drain. Add onion
to saucepan. Cook 2 minutes, scraping up browned bits from bottom.
Add potatoes. Cook, stirring occasionally, 5 minutes. Meanwhile,
pare and core apples. Cut into 1/2-inch dice. Drain excess fat from
saucepan; discard. Add apple and chicken broth to saucepan. Bring to boiling.
Season with black pepper. Lower heat and simmer 25 minutes or until potato and
apple are very soft. Stir several times with a whisk to puree some of
the apple and potato, but still leaving the soup very chunky. Add cream.
Gently heat. Reheat bacon bits in a small skillet or microwave for 1 minute
on high. To serve, ladle chowder
into soup bowls. Sprinkle each serving with the bacon bits and green onion.
Yield: 6 servings.


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