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Potato, Leek and Chard Chowder
4 ounces bacon, diced
1 tablespoon olive oil
2 pounds leeks (white and light-green parts), cut in half lengthwise, thinly sliced and rinsed well (about 4 1/2 cups)
Kosher salt and freshly ground pepper
2 pounds baking potatoes, such as russet, peeled and diced (about 4 cups)
3 cups homemade or reduced-sodium chicken broth
4 ounces trimmed Swiss chard, cut into pieces about 1 inch long and 1/2-inch thick
HEAT a 4- to 5-quart pot over medium-high heat; add bacon, then reduce heat to medium. Cook for 4 to 5 minutes, until the pieces start to brown. Strain; discard the rendered bacon fat or reserve for another use. Wipe out the pot with paper towels.
RETURN the bacon to the pot (over medium-high heat). Add the oil, heating for 1 minute, then add the leeks, stirring to coat. Season with salt and pepper. Cook about 15 minutes, adjusting the heat as needed to allow the leeks to cook without browning, until they are soft.
ADD the potatoes, broth and 3 cups water. Bring to a boil; cook for 10 minutes, adjusting the heat so the liquid maintains a steady simmer. Stir in the chard and cook for 10 minutes. Taste and adjust the seasoning.
Yield: 10 (1-cup) servings.
This chowder is a perfect example of how to strategically use small amounts of high-fat ingredients. Its few ounces of smoky bacon provide a big flavor boost. To keep things lean and clean, I drain off the rendered bacon fat.
Adding chard to what is basically a healthful version of potato-leek soup lends a slightly bitter flavor and a nice punch of green.
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