Ingredients
- 6 cups peeled and cubed white potatoes (about 3 large potatoes)
- 1/2 cup diced red onion
- 6 slices cooked and chopped bacon
- 2 diced green onions, leave one half out for garnish
- 28 ounces chicken stock or bone broth
- 2 cups almond milk
- 3 tablespoons ghee
- 1 and 1/2 tablespoons arrowroot powder or tapioca flour (thickener)
- 3 tablespoons parsley flakes
- 1/2 teaspoon pepper
- 1/2 teaspoon salt (or salt and pepper to taste)
- small pinch of red pepper flakes
Instructions
For Slow Cooker Method:
- Add all ingredients besides cooked bacon, almond milk and thickener to the slow cooker
- Cook on high for 3-4 hours or low for 6-8
- Once done, add thickener and almond milk to the slow cooker and whisk until clumps (if any) are dissolved
- You can also add almond milk to a large skillet on the stove top over medium heat, add in thickener, whisk until thick (and bubbling) and clumps dissolve, then add into slow cooker
- Stir in cooked bacon and allow to heat up for a few minutes before serving
- Garnish and enjoy!
For Instant Pot (Pressure Cooker) Method:
- Use Sauté mode first and put ghee into the pot
- Once it’s melted, add in the onion, stirring occasionally
- Once the onion is translucent, add in all spices, potatoes and the chicken broth
- Close the lid and cook on the Manual High Pressure setting for 12 minutes
- Once time is up, use the quick release to open the pot
- Select the Sauté mode and add in thickener and almond milk
- Whisk until thick and any clumps are dissolved
- Stir in bacon
- Garnish and enjoy!
Find it online: https://www.wholekitchensink.com/potato-and-bacon-chowder/