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Potato and Pancetta Chowder

Source of Recipe


FOODday / The Oregonian






List of Ingredients



• 1/2 lb. fingerling or small Yukon Gold potatoes
  
• Salt
  
• 4 ounces pancetta or thick bacon
  
• 1 leek, trimmed, white part only (chopped)
  
• 1 cup chopped fresh shiitake mushrooms
  
• 1 Tbsp olive oil (optional)
  
• 2 Tbsp all-purpose flour
  
• 1/4 tsp crushed dried thyme
  
• 1/2 cup half-and-half
  
• 1 cup milk
  
• 1 cup chicken broth
  
• Pepper
  






Instructions



1. Place potatoes in a small pan with salted water to cover. Boil for 20 to 25 minutes, or until the potatoes are tender. Drain. Do not peel. Cut potatoes into 1/2-inch-thick slices. Set aside.
   
   
2. Meanwhile, fry pancetta for 3 minutes per side in a large skillet. Remove and dice. (If using bacon instead, fry until crisp. Remove to paper towel-lined plate. Drain and dice.) Add leek and mushrooms to skillet. If there's not enough fat to cook the vegetables, add oil. Saute vegetables 5 minutes or until tender and lightly browned.
   
   
3. Sprinkle on flour. Stir until flour is absorbed into fat. Add thyme and half-and-half. Cook over low heat until mixture is thickened, stirring constantly. Add milk and chicken broth. Add potatoes and pancetta. Season lightly with salt and generously with pepper. Simmer 5 minutes.
   
   Makes 2 servings.