Once upon a time I had a shellfish allergy. During the winter months, the thought of a nice creamy seafood chowder was so delectable! Feeling disappointed every time, OG made me this chowder minus the seafood. Mmm it was delicious! I'm glad that now I can have it with clams, but I wouldn't hesitate to recreate this soup.
150 g streaky bacon, diced
4 cups stock (chicken or vegetable)
1/2 onion, diced
1 medium clove garlic, minced
1 large stick of celery, chopped
2 medium potatoes, cubed
1 tblspn parsley
1 tsp dill
5 average sized mushrooms
3 tsp corn starch, dissolved in about 1/4 cup water
100 ml milk (as desired)
Salt & pepper to taste
100ml cooking cream (regular cream that doesn't split when cooking)
1. On high heat, fry bacon and set aside leaving residual fat in pan.
2. Return pan to heat and fry onions until translucent, add celery and garlic, stir to combine. Add dried herbs and potatoes. Stir.
3. Add stock, and bring to a rolling boil, then reduce heat to medium. Simmer until potatoes are soft (the longer you leave cooking the more the potatoes break down and the thicker your soup gets). This usually takes about 10 to 15 minutes (time dependant on how big your potato cubes are). Add mushrooms when potatoes are partly cooked.
4. Stir in prepared corn starch and water. This will help to thicken the broth.
5. Reduce heat to low. Add bacon, cream and milk, and stir to combine. Season to taste (add more milk to reduce to salt level). Serve with crispy toast.