Christmas Eve Chowder
From the kitchen of Sheri Pedersen
Otherwise known as Potato & Pesto soup
Serves 8
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
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).