A hearty and creamy potato chowder with crispy bacon and aromatic herbs, perfect for a cozy meal.
Cook the bacon in a Dutch oven until crispy, then remove and set aside.
Crisping the bacon first adds a smoky flavor to the base of the chowder.
Sauté the diced onion and celery in the bacon drippings until softened.
Use the bacon drippings for added flavor, but adjust the amount if needed.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the cubed potatoes, tossing to coat with the mixture.
Coating the potatoes helps them absorb the flavors.
Pour in the chicken broth, cover, and simmer until the potatoes are tender.
Simmering gently ensures the potatoes cook evenly.
In a separate pan, melt the butter and whisk in the flour to create a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually add the heavy cream, tarragon, and cilantro to the roux, stirring constantly until thickened.
Stirring constantly prevents lumps from forming.
Combine the cream mixture with the potato mixture in the Dutch oven, heating through.
Ensure the chowder is heated evenly for a consistent texture.
Blend half of the soup until smooth, then return it to the pot and mix well.
Blending part of the soup creates a creamy texture while keeping some chunks for contrast.
Season to taste with salt and pepper, then serve warm, garnished with the crispy bacon.
Adding the bacon as a garnish keeps it crispy and flavorful.
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