Ingredients:

  • 4 oz (115 g) thick-cut smoked bacon or pancetta, diced finely
  • 2 Tbsp (30 g) unsalted butter
  • 1 large yellow onion (175 g), finely diced
  • 2 stalks celery (100 g), finely diced
  • 2 cloves garlic, minced
  • 1/4 cup (35 g) all-purpose flour
  • 4 cups (950 ml) chicken or vegetable stock, low sodium preferred
  • 1 lb (450 g) Russet or Maris Piper potatoes, peeled and cut into 1-inch cubes (starchy)
  • 1 lb (450 g) Yukon Gold or Charlotte potatoes, peeled and cut into 1/2-inch cubes (waxy)
  • 1 cup (240 ml) heavy cream (double cream)
  • 1/2 tsp (2.5 ml) smoked paprika
  • 1 Tbsp (15 ml) fresh parsley, finely chopped, for garnish
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Render the Pork: Add the diced bacon/pancetta to the Dutch Oven (no extra oil needed). Cook over medium heat, stirring occasionally, until the pork is crisp and the fat is rendered (about 6–8 minutes). Remove the crispy pork bits with a slotted spoon and reserve them for garnish.
  2. Sauté the Aromatics: Reduce the heat to medium-low. Add the butter to the rendered pork fat (if necessary, drain off excess fat, leaving about 2 Tbsp total). Add the onion and celery. Sauté gently until softened and translucent, about 8–10 minutes. Do not brown.
  3. Bloom the Garlic: Add the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
  4. Make the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste (this is a 'blond' roux).
  5. Add Liquid: Gradually whisk in the cold stock, a cup at a time, ensuring a smooth mixture forms after each addition before adding the next. Bring the mixture to a gentle simmer.
  6. Simmer the Potatoes: Add both types of cubed potatoes to the pot. Season generously with salt and pepper. Bring the liquid back to a gentle simmer, then reduce heat to low, cover partially, and cook for 15–20 minutes, or until the starchier potatoes (Russets/Maris Pipers) are fork-tender.
  7. Create Texture: Once potatoes are tender, remove the pot from the heat. Use a potato masher or immersion blender to gently mash or blend about one-third of the chowder mixture. This releases starch, naturally thickening the soup while leaving large chunks of the waxy potatoes intact for bite.
  8. Enrich: Return the pot to the lowest heat setting. Stir in the heavy cream (double cream). Heat gently for 3–5 minutes until steaming, but do not allow the chowder to boil once the cream is added, or it risks curdling.
  9. Final Seasoning: Taste and adjust salt, pepper, and paprika as needed. Serve piping hot, garnished generously with the reserved crispy bacon bits and fresh parsley.