I grew up skiing in a small Utah community and loved it. As a six-year-old on Saturday mornings, I waddled on to a bus in my snow gear and headed to the mountains for a day of ski lessons and plenty of wipeouts. I didn’t seem to mind the frigid temps as much as I disliked always having to ride the ski lift with the instructor. I was usually the youngest in class so I ended up chairing with Charley Brown (that was his name, really!) I couldn’t wait to go inside the lodge at noon to de-ice and warm my body with a steaming basket of tater tots.

I still love potatoes! This potato chowder is a souper way to warm up, and I don’t even have to waddle in my skis or ignore the old guy sitting next to me!

Potato Chowder

2015-01-19 13:36:21

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Ingredients

1. 1 large onion, diced
2. 1 cup celery, diced
3. 3 cups potatoes, diced
4. 1/2 cup butter
5. 3/4 cup flour
6. 1 quart half and half
7. 2 tsp. salt
8. pepper to taste
9. 1/2 tsp. sugar
10. 1 pound cooked bacon, diced
11. grated sharp cheddar cheese for topping
12. 1 bunch of green onions, diced for garnish

Instructions

1. Place vegetables (onions, celery, potatoes) in saucepan and add enough water barely to cover.
2. Cover saucepan and simmer until veggies are tender, about 20 minutes.
3. While waiting, melt butter, add flour, and blend with a wire whisk and cook for a minute or two (in a large saucepan.)
4. Add cream slowly while whisking.
5. Cook and stir until smooth and thick, using wire whisk to blend.
6. Add undrained veggies and heat through.
7. Season with salt, pepper, and sugar to taste.
8. Serve in bowls and garnish with bacon, cheese and green onions.

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P.S. Did you know that if you walk backwards into the ski lodge your glasses won’t fog up? Yes, I was the geek doing that so I could still see out of my octagon glasses! 

Shari