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

Ingredients

• 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

Method

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.