Roasted Pepper and Smoked Gouda Chowder

Photography by Kirk Zutell | Recipes and styling by Jason Hampton

Ingredients

 

• 6 thick strips of Bacon - chop, render & reserve
• 1/2 Onion - diced
• 1 Red Pepper - roasted & diced
• 1/2 Tbsp. minced Garlic
• 3 to 4 Tbsp. AP Flour
• 1 cup Chicken Stock
• 1 quart Heavy Cream
• 3 to 4 New Potatoes - par-boiled, shocked, and diced
• 1 to 2 sprigs fresh Thyme
• 1 cup Milk
• 1 pound Smoked Gouda Cheese - shredded
• Salt and Pepper to taste

 

Directions

1. In a 4-quart pot, medium to high heat, cook bacon until crispy. Remove pot from heat, and remove bacon to drain on a paper towel.
2. Return the pot and the bacon fat to medium heat, add the diced onion and stir until the onion breaks a sweat. Add the diced pepper and garlic and sauté for 5 minutes.
3. Incorporate the flour into the pan and stir until liquid is absorbed.
4. Add chicken stock, stir and scrape all bits from the bottom of the pot.
5. Add heavy cream, potatoes, fresh thyme sprigs. Reduce the heat to low. Let simmer for 10-12 minutes and stir to prevent any burning.
6. Remove thyme sprigs.
7. Add milk and Gouda cheese. Stir until the cheese is melted. Adjust seasonings.

For service: top freshly heated soup with reserved bacon bits, minced bell pepper and green onion.