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Chunky Herbed Potato Corn Chowder with Bacon
Mild and comforting, this home-style chowder is perfect for a cool-weather lunch or supper. The flavors of the bacon, potatoes, corn, lavender, and thyme mingle together for a very gratifying one-dish meal.
Ingredients
Directions
Fry the bacon slices in a large skillet over medium-high heat, turning occasionally, until they are just cooked through and nicely browned. Transfer to paper towels to drain. Transfer 2.5 tablespoons of the rendered bacon fat to a medium soup pot or saucepan; disregard the rest. When the bacon is cooled enough to handle, finely crumble into bits and set aside.
Over medium-high heat, stir the onion and celery into the bacon fat. Cook, stirring frequently, for 3 or 4 minutes, until the onion begins to soften. Stir in the lavender and thyme and cook, stirring, 1 minute longer. Immediately stir in the broth, potatoes, salt, and pepper. Bring to a boil over high heat. Reduce the heat to a gentle boil and cook, uncovered and stirring occasionally, for 12-15 minutes, until the potato is cooked through when tested with a fork.
If a slightly thicker soup is desired, working in the pot with a potato masher or the back of a large spoon, mash a few potato cubes. Stir int he crumbled bacon (reserve a little for garnish if desired), corn, and cream and continue cooking, uncovered, for 5-8 minutes longer to reheat and allow the flavors to mingle. Taste and add more salt and pepper if needed. Thin the soup with a little hot water, if desired. Serve immediately, or cover and refrigerate up to 3 days. Garnish with bacon, if reserved. Makes 4 or 5 (1 ½ cup) main dish servings.
Mild and comforting, this home-style chowder is perfect for a cool-weather lunch or supper. The flavors of the bacon, potatoes, corn, lavender, and thyme mingle together for a very gratifying one-dish meal.
Ingredients
- 6 or 7 slices smoked bacon (don’t use turkey bacon)
- 1 large onion and one large celery stalk, chopped
- ¾ teaspoon each coarsely ground dried lavender buds and dried thyme leaves
- 3.5 cups canned chicken broth, preferably sodium reduced
- 2 cups peeled and cubed Yukon Gold, Red Bliss, or other boiling potatoes
- ¼ teaspoon each sea salt and black pepper
- 1.5 cups rinsed and drained frozen yellow corn kernels
- 1 cup light cream or whipping cream
Directions
Fry the bacon slices in a large skillet over medium-high heat, turning occasionally, until they are just cooked through and nicely browned. Transfer to paper towels to drain. Transfer 2.5 tablespoons of the rendered bacon fat to a medium soup pot or saucepan; disregard the rest. When the bacon is cooled enough to handle, finely crumble into bits and set aside.
Over medium-high heat, stir the onion and celery into the bacon fat. Cook, stirring frequently, for 3 or 4 minutes, until the onion begins to soften. Stir in the lavender and thyme and cook, stirring, 1 minute longer. Immediately stir in the broth, potatoes, salt, and pepper. Bring to a boil over high heat. Reduce the heat to a gentle boil and cook, uncovered and stirring occasionally, for 12-15 minutes, until the potato is cooked through when tested with a fork.
If a slightly thicker soup is desired, working in the pot with a potato masher or the back of a large spoon, mash a few potato cubes. Stir int he crumbled bacon (reserve a little for garnish if desired), corn, and cream and continue cooking, uncovered, for 5-8 minutes longer to reheat and allow the flavors to mingle. Taste and add more salt and pepper if needed. Thin the soup with a little hot water, if desired. Serve immediately, or cover and refrigerate up to 3 days. Garnish with bacon, if reserved. Makes 4 or 5 (1 ½ cup) main dish servings.
Provence Potato Soup
I found this recipe in a sweet little lavender cookbook titled Discover Cooking with Lavender by Kathy Gehrt. And soup seems like the perfect food right about now.
Ingredients:
Directions
1. Cook bacon in a large saucepan over medium heat for about 5 minutes
2. Sautes onions, garlic, carrots, and celery in the bacon fat. Add herbes de Provences, salt, and pepper. Cook until vegetables are soft, about 7 minutes.
3. Add stock and bring mixture to a boil
4. Add the potatoes and return to a boil. Allow mixture to cook for 3 minutes, stirring often.
5. Reduce heat and let mixture simmer, uncovered, until potatoes are soft, and can be easily pierced with a fork, about 20 min.
6. Serve in small bowls and garnish with chives, if desired. Enjoy!
I found this recipe in a sweet little lavender cookbook titled Discover Cooking with Lavender by Kathy Gehrt. And soup seems like the perfect food right about now.
Ingredients:
- 3 slices bacon, cut into 1/4 in. pieces
- 1 large yellow onion, finely chopped
- 1 clove garlic minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 tsps herbes de Provence
- 1/2 tsp salt
- 1 tsp ground black pepper
- 4 cups vegetable or chicken stock
- 3 pounds (about 4 cups) russet or Yukon Gold potatoes, peeled and cut into 1/2 in cubes
- 2 Tb chives (optional)
Directions
1. Cook bacon in a large saucepan over medium heat for about 5 minutes
2. Sautes onions, garlic, carrots, and celery in the bacon fat. Add herbes de Provences, salt, and pepper. Cook until vegetables are soft, about 7 minutes.
3. Add stock and bring mixture to a boil
4. Add the potatoes and return to a boil. Allow mixture to cook for 3 minutes, stirring often.
5. Reduce heat and let mixture simmer, uncovered, until potatoes are soft, and can be easily pierced with a fork, about 20 min.
6. Serve in small bowls and garnish with chives, if desired. Enjoy!
Roasted Pork Tenderloin with Garlic and Herb Crust
(From Discover Cooking with Lavender by Kathy Gehrt)
Ingredients
2 tablespoons plain dry breadcrumbs
2 tablespoons Italian parsley, chopped
2 teaspoons culinary lavender buds, finely ground using a spice grinder
2 teaspoons extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon salt
1 pound pork tenderloin, trimmed of all fat.
Directions
1. Preheat oven to 450 degrees. Spray a roasting pan with nonstick spray.
2. In a small bowl, combine breadcrumbs, parsley, lavender olive oil, garlic, and salt.
3. Rub the pork tenderloin with the breadcrumb mixture. Place pork in the pan and let sit for 30 minutes to come to room temperature.
4. Roast the pork for 20-25 minutes or until crust is brown ad the pork reaches 160 degrees F. Transfer the roast to a carving board; tent loosely with foil and let it rest for 10 minutes.
5. Cut into ¼ inch slices and serve with your favorite side dish.
(From Discover Cooking with Lavender by Kathy Gehrt)
Ingredients
2 tablespoons plain dry breadcrumbs
2 tablespoons Italian parsley, chopped
2 teaspoons culinary lavender buds, finely ground using a spice grinder
2 teaspoons extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon salt
1 pound pork tenderloin, trimmed of all fat.
Directions
1. Preheat oven to 450 degrees. Spray a roasting pan with nonstick spray.
2. In a small bowl, combine breadcrumbs, parsley, lavender olive oil, garlic, and salt.
3. Rub the pork tenderloin with the breadcrumb mixture. Place pork in the pan and let sit for 30 minutes to come to room temperature.
4. Roast the pork for 20-25 minutes or until crust is brown ad the pork reaches 160 degrees F. Transfer the roast to a carving board; tent loosely with foil and let it rest for 10 minutes.
5. Cut into ¼ inch slices and serve with your favorite side dish.
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