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Christmas Eve Chowder

From the kitchen of Sheri Pedersen

Otherwise known as Potato & Pesto soup
Serves 8

INGREDIENTS

6 slices rindless, smoked, fatty bacon (I just use regular bacon)
2 pounds potatoes (I usually use red)
1 onion, chopped
4 T olive oil
4 T butter
5 cups chicken stock
5 cups milk
2 cups dried shell pasta
1 & 1/3 cups heavy cream
4 T pesto sauce
chopped fresh parsley
salt and pepper
freshly grated parmesan, to serve

DIRECTIONS

  • Finely chop the bacon, potatoes, and onions.  Fry the bacon in a large pan over medium heat for 4 minutes.
  • Add the butter, potatoes and onions and cook for 12 minutes, stirring constantly.
  • (Can prepare to this point ahead of time and set aside in the fridge.)
  • Add the stock and milk to the pan, bring to a boil and simmer for 10 minutes.
  • Add the pasta shells and simmer a further 8 minutes.
  • Blend in the cream and simmer for 5 minutes (I don’t usually cook this long).
  • Add the parsley, salt & pepper, and pesto sauce.
  • Serve right away (if left to stand too long the pasta will absorb the liquid and get too squishy).
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