Ingredients
12 medium-sized potatoes
2 medium-sized onions
1 32 oz. container of beef stock
1 pound of unfrozen bacon
5-6 scallions
1 quart of cream
Sour cream (for garnish)
Chives (for garnish)
Salt and pepper to taste
Preparation
Wash, peel, and cut the potatoes; half of them should be coarsely-cut and the other half should be cut into ½ -inch cubes.
Dice the onions and set aside.
Wash the scallions; cut off the bottoms and the upper stems (the remaining portions should be 4-5 inches in length). Cut the scallions along their width into small discs and set aside.
Cut the bacon strips into ½-inch pieces and set aside.
Place the coarse-cut potatoes and beef stock into a large stock pot and boil for 20 minutes (or until the potatoes are soft). When done, puree the potatoes and stock in a blender until uniformly smooth and return the mixture to the stock pot.
Place the cubed potatoes into a small pot with water and boil for 15 minutes (or until the potatoes are soft).
Fry the bacon in a non-stick frying pan for 15 minutes (or until each piece is crispy). Remove the bacon pieces with a slotted spoon to a separate plate, reserving the bacon fat in the pan.
Fry the diced onions in the bacon fat for 10 minutes (or until each piece is translucent).
Drain the water from the pot with the cubed potatoes. Return these, the cooked bacon pieces, the diced onion and bacon fat in which it has been cooked, and the scallions to the stock pot with the pureed potatoes and stir until evenly distributed. Mix in the cream, salt, and pepper, and cook over medium heat for 15 minutes, constantly stirring.
This recipe can be easily converted to a delicious clam chowder! Just add 3 cups of clams to the mix when adding the cubed potatoes, bacon, onions, scallions, cream, salt, and pepper.
