Two Potato Chowder
Quick and Easy Grilled Cheese
Ingredients
- 6 slices bacon, chopped
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 6 cups chicken broth
- 4 cups peeled, chopped Yukon Gold potatoes
- 4 cups peeled, chopped sweet potatoes
- 1 tsp dried crushed rosemary
- 2 cups milk
- 1 (10-oz) pkg spinach
Instructions
- Cook bacon in a large Dutch oven over medium heat until crisp; drain on paper towels, reserving 2 Tbsp drippings in pot.
- Cook onion, celery, and garlic in hot drippings over medium heat until tender. Add flour; cook, stirring, 2 minutes. Gradually stir in broth.
- Add potatoes and rosemary; bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in milk, and cook 5 minutes.
- Gradually add spinach, stirring until wilted. Season with salt and pepper to taste. Top with bacon.
Side Dish Ingredients
- 6 Tbsp butter, softened
- 12 slices whole-grain bread
- 6 slices Cheddar cheese
Side Dish Instructions
- Preheat oven to 450°F. Spread butter over 1 side of each bread slice. Place 6 slices of bread, buttered side down, on a baking sheet.
- Top each with 1 slice cheese and remaining bread slices, buttered side up, to make sandwiches.
- Bake 6 to 8 minutes per side or until bread is toasted and cheese is melted.
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