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!
- 1 large onion, diced
- 1 cup celery, diced
- 3 cups potatoes, diced
- 1/2 cup butter
- 3/4 cup flour
- 1 quart half and half
- 2 tsp. salt
- pepper to taste
- 1/2 tsp. sugar
- 1 pound cooked bacon, diced
- grated sharp cheddar cheese for topping
- 1 bunch of green onions, diced for garnish
- Place vegetables (onions, celery, potatoes) in saucepan and add enough water barely to cover.
- Cover saucepan and simmer until veggies are tender, about 20 minutes.
- While waiting, melt butter, add flour, and blend with a wire whisk and cook for a minute or two (in a large saucepan.)
- Add cream slowly while whisking.
- Cook and stir until smooth and thick, using wire whisk to blend.
- Add undrained veggies and heat through.
- Season with salt, pepper, and sugar to taste.
- Serve in bowls and garnish with bacon, cheese and green onions.
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!