Potato Bacon Pepper Jack Chowder
9 oz baked potatoes or red skin potatoes diced 1/2"
4.5 oz raw bacon
2.5 oz margarine
1 oz yellow onions, minced
1 oz green onions, diced 1/8"
4.5 oz all-purpose flour
1.5 qt water
1.5 oz chicken base
.75 oz beef base
1 1/8 pt half and half
6 oz pepper jack cheese, shredded
Tabasco sauce—to taste
Worcestershire sauce—to taste
1. Bake potatoes 1 hour at 400 F or boil red potatoes 10 minutes
2. In large saucepan, sauté bacon for 3-5 minutes or until crisp. Do not drain.
3. Add margarine, yellow onions, and green onions. Sauté for 2-3 minutes or until onion is translucent.
4. Sift flour and stir into onion mixture. Cook, stirring constantly, for 5 minutes.
5. Add potatoes, water, chicken base, beef base and cream. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes to blend flavors and until minimum internal temperature is 165 F.
6. Add cheese. Stir to melt cheese. Serve.
