Chop onions and garlic and brown both with bacon, some of which you should remove to reintroduce later for texture. Add roughly cubed potatoes, about two for each eater. Toss to coat, add a mixture of half milk half water. Wait.
These were nice Maine taters, and the bacon was locally raised and locally cured at Lionette's, one of the most hard core (and delicious) fixtures on the Boston local food scene. And generally it goes without saying that I'm using local, seasonal ingredients. In fact, you'll pretty much only hear about it when I don't. Think of it as a public confession.
We cooked the chowder until the taters were tender, then added sea salt and a little more freshly ground b.p. than you think you need. That dose of pipperine can really turn what could be considered comfort food into an eye-opener.
Ladle it out and crumble on that nicely crisped bacon from before. That, a simple salad and a slice of bread is dinner.
Taken from http://teaandfood.blogspot.com/
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