Our favourite is one that I saw prepared on a local TV channel by chef who calls himself King of the Q. The name of this soup is very fitting to the weather we are currently experiencing in this part of Ontario
Great White North Chowder
Ingredients:
2 tbsp. butter
2 lb. Peameal bacon, 1” dice
1 cup celery, ½” dice
1 cup onion, ½” dice
1 cup leek, ½” dice
2 cups Yukon Gold potato, peeled and ½” dice
1 cup Diced Butternut squash, ½” dice
½ bottle lager beer
4-6 cups chicken stock
1 bay leaf
1 tsp. fresh thyme, chopped
1 cup 35% whipping cream
1 cup grated Aged White Cheddar cheese
salt and pepper, to taste
Instructions:
In a large pot, over medium-high heat, melt the butter.
Add the bacon and sauté for 3 to 5 minutes, stirring until the bacon begins to brown.
Add the onion, celery, leek, squash and potatoes and sweat for 6 to 8 minutes to soften.
Add the beer, chicken stock, bay leaf and thyme and return to the boil.
Reduce heat and simmer for 30 minutes or until the potatoes and squash are fully cooked and tender and the chowder is thick.
Add the cream and return to the boil, stirring.
Season, to taste, with salt and pepper.
Ladle into bowls and garnish with grated Aged White Cheddar cheese.
Serves 6 to 8.