I was wanting to make some chowder this week (it is soo cold) but of course I have to do things different. I was thinking how I could jazz up this dish and am very happy with the results. Although pancetta and roasted garlic always makes life happier (just like glitter, which I am covered in from making 35 Valentines cards }:-o.
I digress, I wanted to say that you could use any cheese but just pick up something that is fairly flavorful. You want it to hold up to all that garlic and pancetta. I would sever this with bread and I think this Romaine Salad with Oranges and Walnuts would be yummy.
For the perfect end Espresso Jello. Now that should keep you warm on these cold night !!!
Italian Potato Chowder
1 garlic roasted, cloves
1 inch slice Pancetta, cubed in small cubes
1 onion finely chopped
1 carrot finely chopped
½ cup dry white wine
1 bay leaf
¼ cup chopped Italian parsley, save ½ for the end of cooking
2 cups broth
3 large potatoes, cleaned and cubed
1 cup grated smoked provolone cheese
Milk or heavy cream
OO (olive oil)
Sauté’s pancetta on high in a splosh of OO, till it has rendered fat and crisped. Pull out pancetta and set aside. Turn down stove to medium heat and sauté onions and carrots in pancetta fat for a few minutes, till is starts to soften.
Turn heat back up to high and when everything starts to brown deglaze pan with wine. Turn back down to med-low and add broth. Add bay leaf, ½ the chopped parsley, potatoes. And enough water to cover potatoes. Simmer half hour or till potatoes are very tender. Now add milk or cream. Amount depends on a couple of things. First how much liquid there is and how brothy you want your chowder. If you want your chowder really thick take 4 TBL of flour put in jar with lid and add ½ cup of cold water and shake really good. Then pour through a strainer (to catch lumps) and simmer a minute or two. Then add grated cheese, parsley, pancetta and squeeze garlic from cloves into soup. Stir and serve !!!
picture by Maxfield Parish (thank you Jody xoxo)