Michigan Potato Chowder with Chive, Bacon and Tabasco Oil

Source: “Kelly Johnson” - Chef2Chef forum member, Kelly Johnson from
Tecumseh, MI

Ingredients:

16 rashers (slices) bacon, sliced to lardoons
4 large Idaho potatoes, peeled and diced uniformly
bacon fat from above
1 onion, sliced thinly
1 leek, white only diced
1 quart heavy cream
milk as needed
salt and pepper as needed

1 bottle Tabasco sauce
2 times that amount in vegetable oil

8 chives, minced for garnish

Preparation:

In a large sauté pan add the bacon and 2 tablespoons of water and set
to cook on medium heat. After water has evaporated keep stirring until
grease gets foamy and bacon looks too good not to try putting it in
your mouth. Strain and reserve bacon on paper towel and reserve grease
for the soup.

In a heavy bottomed pot add the bacon fat, leek and onion and cook
till translucent with no color. Add the potatoes and cream and a
little milk to cover the potatoes. Simmer (and I do mean SIMMER)
slowly for about 30 minutes, or until potatoes are soft enough to
mash. Mix with the blender on a stick or a real blender and season
with salt and black pepper. Thin with a little more milk if necessary.
Hold warm.

In a small pot add the Tabasco and the oil and let simmer, do not
stir, until the Tabasco at the bottom congeals, thickens and darkens
taking care not to burn it. Strain through cheesecloth or a kitchen
towel taking care to strain out any congealed particles. Refrigerate.
Ladle up the soup and sprinkle with the bacon and chives. Drizzle the
Tabasco oil over. Enjoy!!