Jerusalem Artichoke and Bacon Chowder

erusalem artichokes (not actually artichokes, but rather root vegetables) are perfect for spring with their artichoke-like flavour. This chowder could be puréed (if you omit the bacon) to make a creamy soup.

Serves 6


  • 1 tbsp olive oil
  • 4 oz (125 g) peameal bacon, cut into ¾-inch dice, about 1 cup
  • 1 cup diced onion cut into ¾-inch dice
  • ½ cup diced celery cut into ¾-inch dice
  • 1 lb (500 g) Jerusalem artichokes, peeled and cut into ¾-inch dice
  • 8 oz (250 g) potatoes, peeled and diced
  • 1 tsp fresh thyme
  • 5 cups chicken stock
  • ¼ cup whipping cream
  • ½ tsp hot pepper sauce
  • Salt and freshly ground pepper
  • 2 tbsp chopped parsley


Heat oil in a soup pot over medium heat. Add bacon and sauté for 2 minutes or until lightly browned at edges. 

Add onion, celery, artichokes and potatoes, toss in fat and cook for 5 minutes or until vegetables are slightly softened. Add thyme and chicken stock, bring to boil then simmer for 8 to 10 minutes or until all vegetables are tender. Stir in cream and hot sauce, return to a simmer, then season well with salt and pepper and sprinkle with parsley.