Chowder Base

Photo: flickr user schwa23

Ingredients

cup diced turkey bacon

2 cups diced onions

1 cup diced celery

1 cup sliced scallions

2 garlic cloves minced

3 cups diced potatoes

1 can reduced-sodium vegetable or chicken broth

2 tablespoons Dijon mustard

teaspoon dried thyme

teaspoon freshly-ground black pepper

1 bay leaf

Preparation

In a soup pot over medium-high heat, saute bacon 5 minutes until browned. Add onions, celery, scallions, and garlic. Cook 5 minutes, stirring often; do not brown. Add potatoes, broth, mustard, thyme, pepper, and bay leaf. Mix well.

Bring to a boil. Cover, reduce heat to low, and simmer 10 minutes until potatoes are tender. Remove bay leaf. Use this base in the recipes that follow.

This recipe yields 6 cups.

Tom's Chowder Tips: Want a thicker broth? Forget the fatty butter and flour base. Instead, puree a cup of vegetables with broth in a blender.

For milk-based chowder, heat the milk separately and add just before serving to keep the milk from curding.

Tom's secret ingredients: Stir in some mustard for a flavor boost. Dijon, yellow, deli, and German are all equally good.

Instant Chowders:Potato Chowder: Add 3 cups hot low-fat (1%%) milk to the chowder base.

Tomato Chowder: Add a 15-ounce can of chopped tomatoes and 2 cups chicken or vegetable broth to the chowder base. Heat through.

These recipes yield ?? servings.

Comments: I like to use turkey bacon; it gives chowder a nice smoky flavor. But you can replace it with 1 tablespoon olive oil. Refrigerate chowder base for up to two days, or freeze for future use.

Yield: 6 cups