Right off the bat, I need to make a disclaimer for this recipe. It’s VERY good, but not too healthy. Normally, I wouldn’t start a recipe off like this, but the copious amount of cream I put in there is just ungodly. So, if you want a healthier version, skip the cream and go with the milk. It’s still tasty and a LOT less fattening.
It’s called Irish chowder because it’s creamy, green, and has potatoes. That, and my guy’s nickname is Irish, and he happened to love this soup.
Recipe 30: Irish Chowder
Serves: 4-5 (perfect for next-day leftovers)
Total Time: 40 minutes
- 2 medium russet potatoes, peeled and cubed (~1/2″)
- 2 pieces of bacon chopped roughly (omit if making a vegetarian version)
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
- 1 bunch (like you find in the store) asparagus, chopped with the bottom 1-2″ removed.
- 1 bag spinach, rinsed
- 2 cups milk
- 1 cup cream
- Water to bring level above vegetables…
- 1/2 cup almond slices, processed with 1 cup of the milk in a blender
- salt/pepper to taste
So the first thing I do after getting all the vegetables prepared is start the bacon in a heavy-bottomed pot (with a lid). Once that gets going and starts to brown, I add the garlic, onions, and asparagus and let that cook until the onions are translucent.
I then add spinach and about a half-cup of water to deglaze the pan and then wilt the spinach by putting a lid on the pot for about 5 minutes. Once the spinach is wilted down, I add the potatoes and the almond-mixture and stir to combine. Then I add the remaining milk & cream and supplement the pot with water if any vegetables are peeking above the liquid level. Cook uncovered on low-medium heat until the potatoes are soft, stirring occasionally.
Then, if you have an immersion blender, this is easy. Turn off the heat, transfer to a large heat-safe bowl, and allow to cool a bit. Use the blender to puree the mixture. Leave a few pieces for texture, but essentially you want a nice creamy green mixture. I don’t have an immersion blender, rather, instead I used my personal-sized blender and did batches back and forth. The work paid off though, serve this soup with a nice crusty bread and garnish with some asparagus spears and you’re in business!