potato chowder with cheddar cheese

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
4 ounce slab bacon - rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 large onion - cut into 3/4-inch dice
3 fresh sage leaves - finely chopped
1 teaspoon coleman's dry english mustard
1 1/2 pounds yukon gold potato - peeled and cut into 3/4-inch dice
3 cups chicken stock
1 1/2 cups heavy cream
pepper
salt
1 1/2 cups vermont or other sharp white cheddar cheese - grated
tobasco sauce (optional)

steps:
1.  heat a 3 - 4 quart heavy pot over low heat and add the diced bacon.  once it has rendered a few tablespoons of fate, increase the heat to medium and cook until the bacon is crisp and golden brown.  pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

2.  add the butter, onion, and sage and saute, stirring occasionally with a wooden spoon, for 6 - 8 minutes, until the onion is tender but not browned.  stir in the dry mustard and cook for 1 minute more.

3.  add the potatoes and stock.  turn up the heat, cover, bring to a boil, and cook vigorously for about 12 minutes, or until the potatoes are tender on the outside but still firm in the center.  with your spoon, smash a few potatoes against the side of the pot and cook for 2 more minutes to release their starch.

4.  remove the chowder from the heat and stir in the cream.  season with pepper to taste, then under season with a little bit of salt, as the cheese will add more salt when it is added later.  if you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled.  otherwise, let it sit at room temperature for up an hour, allowing the flavors to meld.

5.  reheat the chowder slowly over low heat until it is hot but has not reached a simmer.  gradually stir in the cheddar cheese and continue to stir constantly until all the cheese has melted into the velvety broth.  taste the chowder and season with the optional hot sauce or more salt if needed.  let it come to a simmer, then immediately remove it from the heat.  serve.

- unknown