Bacon Potato Chowder
1 lb. bacon
1 cup onion, diced
1 cup celery, diced
3 lbs. potatoes, peeled and cubed
6 cups chicken or vegetable broth
1 tsp. The Spice Hunter Whole India Celery Seeds
1 ½ tsp. The Spice Hunter Granulated California Garlic
2 Tbsp. The Spice Hunter California Parsley Leaves
¼ cup butter
¼ cup flour
1 cup heavy cream
salt and pepper to taste
Chop bacon into small pieces and place in a large, heavy pot. Cook bacon until crisp, then with a slotted spoon remove bacon and set aside. Pour all but about ¼ cup of grease out of pan and discard. In remaining grease, sauté onions and celery over medium heat until soft. Add cubed potato and stir to coat. Add broth, celery seeds, garlic and parsley, increase heat to high, and bring to a boil. Boil until potatoes are tender, then reduce heat to low. With an immersion blender or potato masher, mash about half of the potatoes. In a small pan, melt the butter then whisk in flour and cook over medium heat until smooth. Slowly add cream to butter mixture and continue whisking until thickened. Stir into potato mixture. Season to taste with salt and pepper.
For a rich clam chowder add 2 (6.5oz.) cans chopped clams with their juice to the chowder before adding the cream/butter mixture.