Barefoot Bloggers: East Hampton Clam Chowder (Not Really)

No Barefoot Bloggers last month but it looks like it is back now. The first pick of the month was for East Hampton Clam Chowder. I love clam chowder but, unfortunately, my wife does not. I decided to adapt this into something she would eat by getting rid of the clams and adding a little bacon for some extra flavor.

I am sure I would have loved the clam chowder even more but it was fantastic this way as well. Thanks to Laura at Family Spice for this pick. I love the look of her blog.

I'll post my version of the chowder without clams but if you want to try out the version with clams you can see it here on the foodnetwork.com site. Hopefully I get to try it some day.

Potato Chowder

Adapted from Barefoot Contessa Family Style, Page 28 (East Hampton Clam Chowder)

Serves 6-8

Ingredients

• 4 slices bacon, chopped
• 8 tablespoons (1 sticks) unsalted butter, divided
• 2 cups chopped yellow onions (2 onions)
• 2 cups medium-diced celery (4 stalks)
• 2 cups medium-diced carrots (6 carrots)
• 4 cups peeled medium-diced boiling potatoes (8 potatoes)
• 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 quart (4 cups) chicken broth
• 1/2 cup all-purpose flour
• 2 cups milk
• Shredded Chesse (optional)

Directions

1. Cook the bacon in a large heavy-bottomed stockpot or dutch oven until just crisp. Remove the bacon to a paper towel lined plate and set aside.
2. Pour off all but 4 tablespoons of the bacon greasefrom the stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the chicken broth, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
3. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
4. Add the milk and about 3/4 of the bacon and heat gently for a few minutes. Taste for salt and pepper. Garnish with the rest of the bacon and some shredded chesse if you like. Serve hot.