Recipe of the Month (October) – Chunky Potato & Swiss Chowder

Before I talk about the recipe, I have to say that Christine and I came very close to buying a new car last night. We actually went just to prove that we could not afford one and we really got the hard sell. Although car buying can be a very unpleasant experience, I have to say that the experience gets a little better each time. I also stand firm in my opinion that you should never go looking for a car when you really need one. If I had really needed a car I think they would have sensed that I was not willing to walk away and never would have lowered the price as much as they did.

As for the recipe.. this is just one fantastic soup! We have made it several times and every time we wonder why we don’t make it more often. One little tip, we find that if you cook everything up the night before and let it sit overnight (before putting it in the blender) it becomes even more flavorful because all ingredients mix even more. Bon Appetit!!

PDF of Recipe

• 2 Cups Leeks (thinly sliced)
• 2 cloves garlic
• 4 cups Yukon Potato
        (cubed & peeled)
• 1 cup Carrot (cubed)
• 1 cup Yellow squash (cubed)
• 2 cans chicken broth (15.75 ounce)
• 2 bay leaves
• 1 cup wild rice (cooked)
• 1 cup half and half
• 1?2 cup / 2 oucnes shredded Swiss cheese
• 1?2 tsp salt
• 1?4 tsp pepper
• 4-6 slices bacon, Optional Source

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.

Discard bay leaves. Place 1/2 to 2/3 of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with bacon, if desired. We only recommending using bacon on what you plan to eat right away.