ch6
Roasted Garlic & Potato Chowder

When your yard still looks like a winter wonderland, you make chowder.  Today is day five of the Snowmageddon.  The first day was super fun, filled with four-wheeling, sledding, mimosas & bloody Mary’s, friends and even a Krispy Kreme doughnut.  It was a great day.  Day two was a day spent at home with the hubs in front of a fire looking at the beautiful snow and catching up on reading.  Day three, the hubs had to go back to work, which meant I needed to get my act together.  Day four, I braved the grocery store to re-stock and make chowder.  It was awesome.  I didn’t finish until late last night, because I snuck out for a Tai Chi class with the girls.  (worth it)  So Day five, I’m posting the recipe.  I hope you like it.  The garlic takes on a sweet taste after roasting it.  Enjoy and stay warm!

Ingredients:

  • Two large heads of garlic
  • 3 pounds Yukon Gold Potatoes
  • 1 pint heavy whipping cream
  • 2 cups chicken broth (I used organic with no salt)
  • 1/2 large Yellow, sweet onion-diced
  • Salt & Pepper
  • 4 tbsp butter (I use Irish butter)
  • 1 tbsp olive oil
  • Green onion for garnish

Directions For Roasting Garlic:

Remove most of the outer paper on garlic, leaving the cloves attached.  Use a very sharp knife to cut off the tops.  Set onto a small sheet of aluminum foil and drizzle olive oil on top.  Wrap the aluminum foil tightly around the garlic head.  Place oven rack in the middle and set oven to 400°.   (I wrapped each head separately)  Place these wrapped bundles on the middle rack once the oven has preheated and roast for forty minutes.  Turn off the oven and let sit for another thirty minutes to an hour.  You can’t really roast these too long.  They just get better.

Before:  ch4After: ch2

Directions for Chowder:

Roast Garlic in the oven.  Peel the potatoes and cut into 2 inch pieces.  Boil the potatoes until fork tender.  Remove potatoes and place in a bowl until ready to use again.  In the same boiler used for the potatoes, wipe out the bottom and add butter and olive oil.  Place temperature on medium high heat. Once the butter has melted, add diced onion and saute for a few minutes until soft and golden.  Slowly add the chicken broth and potatoes back into the pot.  Bring to a simmer.  Squeeze softened, roasted garlic into the pot with salt and pepper to taste.  Simmer for a few minutes and remove from heat.  Use an immersion blender or a regular blender to make chowder smooth.  Once onions and potatoes are blended, add in cream slowly and blend one more time.

To serve:

Add a few green onions for garnish.  Sour cream, cheese and cooked bacon are nice additions, too.

For lunch, this chowder can stand on its own with a side of bread, but for dinner, I added a ribeye and a wedge salad with blue cheese dressing.

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