Potato Chowder with lots of Root Veggies and (of course) Bacon
from Bon Appétit, Oct 2003
2 bacon slices, chopped
1 Tbs olive oil
3 medium leeks, thinly sliced (white parts and up to about an inch past where it starts to turn green)
1 pound parsnips, peeled, ¼ inch dice
2-3 medium carrots, peeled, ¼ inch dice
4 garlic cloves, minced
1 ½ tsp dried thyme
1 ½ pounds potatoes, 1/2-inch dice
2 Tbs all-purpose flour
3 cups milk (some whole, some half-n-half, whatever you got)
3 cups chicken or vegetable broth, plus or minus enough to get the consistency you want
2 Tbs chopped fresh parsley
Cook bacon in large pot (or my personal fave, the Dutch oven) over medium heat until crisp. Transfer bacon to paper towels. If you have a lot of burnt bits stuck to the pan, deglaze with a few Tbs of broth.
Add oil to drippings in same pot; warm up for a minute or so. Add leeks; sauté until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; sauté 5 minutes. Again, deglaze if necessary with a few Tbs of broth.
Stir in potatoes, then flour; stir 1 minute to coat.
Gradually add milk and 3 cups broth; bring to boil. Reduce heat; simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes.
Season with salt and pepper. (Can be made a day ahead. Cover and chill bacon. Cool chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth, if desired.)
Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley; serve.
2.5 cups flour (either all all-purpose, or a mix of white and whole wheat)
1/4 cup sugar
1 Tbs baking powder
1 tsp kosher salt
6 Tbs unsalted butter, cubed as small as possible
1 cup shredded cheddar cheese
(Hint: freeze the butter while you’re getting everything else ready. Cold, cold, cold butter cuts into the flour more easily.)
Whisk all of the dry together and cut in the butter with a fork, pastry blender, or food processor. Add the cheese.
1 cup buttermilk
Beat the egg, mix in the buttermilk.
(Optional, for extra-rich biscuits, add 1-2 Tbs of melted butter.)
Head the oven to 450º. Line a baking sheet with a silicon baking mat or parchment paper.
Slowly stir the dry into the wet, just until incorporated. Scoop about ¼ cup balls of dough and space two inches apart on the baking sheet. Bake for about 13-15 minutes, until the tops start to brown.