-
1
CHOWDER:
-
2
Begin by frying bacon and set aside for use as topping.
-
3
Use some of the bacon grease (enough to coat bottom of pan) to fry onion on medium heat until soft. 5-10 minutes depending how thick or finely you have chopped them.
-
4
Toss in the diced potatoes and half of the chicken stock (1/4 cup), cover pot with lid and cook until soft. Approximately 15 minutes, but could be more or less depending on diced size.
-
5
Reduce the heat to medium-low.
-
6
Mash some of the potatoes with a fork (I usually mash about half of them).
-
7
Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt. Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
-
8
Raise heat to medium high. Slowly add the milk while stirring contents. Add salt, pepper and hot sauce. Continue gently stirring contents to prevent scorching.
-
9
Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
-
10
Allow to simmer, for about 1 hour or until cauliflower is soft. Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
-
11
OPTIONAL:
-
12
Serve topped with cheddar cheese, green onion and bacon crumbles. If you enjoy some heat (spiciness), try using Monterrey Jack cheese.
