Old MacDonald's Potato Box Recipes
Potato Bacon Chowder Ingredients 250g/8oz bacon, chopped 30g/1oz butter 2 large onions, chopped 4 stalks celery, chopped 2 teaspoons dried thyme 2 tablespoons plain flour 6cups/11/2 litres chicken stock 2 large potatoes, peeled and cubed 300g/10oz sour cream 3 tablespoons chopped fresh parsley 2 tablespoons snipped fresh chives Directions Place bacon in a large, heavy-based saucepan and cook over a medium heat for 5 minutes or until golden and crisp. Remove from pan and drain on absorbent kitchen paper. Melt butter in pan and cook onions, celery and thyme over a low heat for 4-5 minutes or until onion is soft. Return bacon to pan, then stir in flour and cook for 1 minute. Remove pan from heat and gradually blend in stock. Bring to the boil, then reduce heat. Add potatoes and cook for 10 minutes or until potatoes are tender. Remove pan from heat and stir in sour cream and parsley. Return to heat and cook without boiling, stirring constantly, for 1-2 minutes. Ladle soup into bowls, sprinkle with chives and serve immediately. Serves 6

Old MacDonald's Potato Box Recipes

Potato Bacon Chowder

Ingredients

250g/8oz bacon, chopped
30g/1oz butter
2 large onions, chopped
4 stalks celery, chopped
2 teaspoons dried thyme
2 tablespoons plain flour
6cups/11/2 litres chicken stock
2 large potatoes, peeled and cubed
300g/10oz sour cream
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives

Directions

Place bacon in a large, heavy-based saucepan and cook over a medium heat for 5 minutes or until golden and crisp. Remove from pan and drain on absorbent kitchen paper.
Melt butter in pan and cook onions, celery and thyme over a low heat for 4-5 minutes or until onion is soft.
Return bacon to pan, then stir in flour and cook for 1 minute. Remove pan from heat and gradually blend in stock. Bring to the boil, then reduce heat. Add potatoes and cook for 10 minutes or until potatoes are tender.
Remove pan from heat and stir in sour cream and parsley. Return to heat and cook without boiling, stirring constantly, for 1-2 minutes. Ladle soup into bowls, sprinkle with chives and serve immediately.
Serves 6