God's Growing Garden: Potato Bacon Spinach Chowder #Recipe

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7724_zpsqlomnvbv.jpg

Potato Bacon Spinach Chowder

This is a perfect St Patrick's Day dish since it is green in color and features potatoes. Not to mention that it is extremely delicious!

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7720_zpsgnwuefol.jpg

Printable Recipe

1/2 package bacon (previously chopped & fried - keep the pan that you fried the bacon in for sautéing the onions & celery)

1 large onion (peeled & chopped)

1/2 cup chopped celery

4 cups chicken broth

4 or 5 large potatoes (peeled, rinsed & chopped)

ground black pepper & ground cayenne pepper to taste

1 cup chopped chicken (optional)

3 cups frozen chopped spinach

1 1/2 cups milk

1/2 cup flour

Begin by preparing the ingredients as listed above (frying the bacon & preparing the vegetables etc). After you have fried the bacon - remove the bacon from the frying pan but then use that pan for sautéing the onions & celery for just a few minutes to remove that delicious flavor from the pan (see picture above) (IMPORTANT NOTE: I always remove the fat from the pan when frying the bacon - however you may want to keep 1 teaspoon fat in the pan when sautéing the onions/celery - or just use 1 tablespoon olive oil instead). In a large stock pot add the already sautéed onions/celery, add the chicken broth, potatoes & chicken (optional). Place the pot over medium heat and boil for about 15 minutes before adding the spinach & pepper.

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7721_zpsn1gy4ah9.jpg

After adding the spinach & pepper continue cooking until the spinach, potatoes & chicken are cooked. In a separate bowl - whisk together the milk & flour until it is smooth with no flour blobs. Stir in the flour/milk mixture into the soup and cook only for a few minutes - long enough to thicken the soup (see picture below).