Creamy Potato Chowder With Bacon

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Cut the salt pork or bacon into about 1/4-inch cubes. If using bacon, this may be easier if you let the bacon sit in the freezer for a few minutes before dicing it.

3. Step 3

   Add the pork or bacon to a heavy-bottomed saucepot or soup pot and heat it slowly over low heat, stirring more or less constantly, for 3 to 4 minutes, or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.

4. Step 4

   Add the chopped onion and cook it over medium heat until it's translucent but not brown, another 4 minutes or so.

5. Step 5

   Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux . Cook the roux for another 3 to 4 minutes, but like the chopped onion, don't let it brown.

6. Step 6

   Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the white wine.

7. Step 7

   Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife. You should see an occasional slow, gentle steam bubble but not the rapid bubbling of a full boil.

8. Step 8

   While you're waiting for the potatoes to cook, heat the half-and-half in a small saucepan. You want it hot but not boiling so that when you add it to the soup it won't cool down the chowder.

9. Step 9

   Add the hot half-and-half and bring the chowder back to a simmer for just a moment. Season to taste with kosher salt and pepper, garnish with chopped parsley, and serve hot.