Cheesy Potato Chowder

Cheesy Potato Chowder

1 lb bacon, chopped

1 rib celery, thinly sliced

1 large shallot or 1/2 small onion, chopped

Fresh cracked Pepper

2 cloves garlic, minced

1/4 tsp red chilli pepper flakes or more

2 tbsp flour

2 cups chicken broth, divided

2 cups milk

4 cups frozen hash browns

8 oz sharp. Cheddar cheese, shredded

2 green onions, chopped

In a small bowl whisk together flour with 1/4 cup chicken broth and set aside. 

Heat a large soup pot over medium heat, add bacon and cook until crisp. Remove bacon to a paper towel lined plate to drain and remove all but 1 tbsp bacon grease from the pot. Add celery and Shallots, season with pepper and sautée until tender, 4-5 minutes. Add garlic and red chilli flakes, then sautée for 30 seconds, stirring constantly. 

Add remaining chicken broth , milk, hash browns and lots of pepper to the pot then turn up heat to high and bring to a boil, stirring occasionally. Slowly drizzle in flour mixture and stir to combine. Reduce heat to medium-low and simmer until chowder has thickened and potatoes are tender, stirring occasionally, about 5 minutes. 

Remove pot from heat and add shredded cheese about 1/2 cup at a time, stirring until completely smooth before adding the next batch. 

Spoon into bowls and top with bacon and green onions.