Smoky Mountain Potato Chowder
8 slices bacon, cooked crisp and drained
1 onion, chopped
2 tablespoons garlic, minced
2 tablespoons oil
2 1/2 cups potatoes, diced into 1-inch cubes
2 carrots, peeled and sliced
2 cups chicken broth
1/2 teaspoon dried sage
1/4 teaspoon paprika
2 teaspoons dried parsley
2 tablespoons flour
2 cups half-and-half cream
Salt and pepper to taste
Parmesan cheese, grated
Heat the oil in a Dutch oven, sautéing onion, and garlic. Add chicken broth, potatoes, carrots, and salt and pepper to taste. Cover and then simmer for 15 minutes or until vegetables are tender. Add sage, paprika, and parsley. In a small bowl, whisk flour with 1/4 cup half-and-half. Add to the chowder, stirring constantly to thicken. Add in remaining half-and-half, heat until thickened. Add bacon and simmer on low heat for 5 to 6 minutes, stirring occasionally. Pour into serving bowls, sprinkle on parmesan cheese.