Smokey Potato Chowder

• 5 -8 slices bacon (or to taste)
• 1 large onion, chopped
• 2 tablespoons fresh minced garlic (optional or to taste)
• 2 12 cups uncooked potatoes, diced into about 1-inch cubes
• 2 carrots, peeled and sliced (or to taste)
• 2 cups chicken chicken broth
• 14 teaspoon dryed sage
• 14 teaspoon paprika
• 1 -2 teaspoon dried parsley flakes
• 2 tablespoons flour
• 2 cups half-and-half cream (or use 1 cup half and half cream and 1 cup milk)
• salt and pepper
• grated parmesan cheese (optional)

1. In a large pot fry the bacon until crisp; remove to a plate.
2. Add in onions and garlic (if using) saute for about 3 minutes.
3. Add in the chicken broth, potatoes, carrots and salt; cover and simmer until veggies are tender (about 10-15 minutes).
4. Add in sage, black pepper, paprika and parsley flakes.
5. In a small bowl whisk the flour with 1/4 cup half and half and add to the simmering chowder, stirring constantly with a wooden spoon until blended.
6. Add in the remaining 1-3/4 cups half and half; heat until thickened.
7. Crumble the bacon and sprinkle in the soup; simmer for another 5-7 minutes on low heat, stirring occasionally season with salt and pepper to taste.
8. Ladle into bowls and sprinkle with Parmesan cheese.

bacon, onion, garlic, potatoes, carrots, chicken chicken, dryed sage, paprika, parsley flakes, flour, cream, salt, parmesan cheese

Taken from www.food.com/recipe/smokey-potato-chowder-145293 (may not work)