World’s Greatest Cheesy Potato Chowder (w/ Hot Sauce)
- 1/2 pound bacon (optional)
- 5 medium potatoes
- 2-3 cups water (or enough to cover the potatoes)
- 1 large portabella mushroom cap
- 2 1/2 cups milk
- 1/2 cup flour
- 1/2 cup butter
- 1/4 cup cream (optional)
- 8 oz Velveeta
- 12 oz sharp cheddar cheese
- salt and pepper to taste
- 3 heaping tablespoons TorchBearer Sauces Tingly Hot Sauce
- 2 heaping tablespoons TorchBearer Sauces Sultry Hot Sauce
- 1 tablespoon chopped parsley
If using bacon, chop bacon into thin strips and place in a hot skillet. Add 1 heaping tablespoon of Tingly hot sauce into the bacon and cook until crispy. Set aside and let it drain on paper towels.
In a large sauce pot melt butter, add flour, salt and pepper. Cook on a medium heat stirring constantly until mixture turns golden brown. Add milk and simmer on a low heat checking while you prepare the other ingredients.
Peel and cube the potatoes, placing them in a bowl and covering with water. This is to keep them from turning brown while you continue preparing ingredients.
Dice the mushroom finely and set aside.
Cube cheese and slowly add to the thickened milk mixture (white sauce) and stir until cheese is mostly melted. Add the remained of the TorchBearer Sauces and potatoes. Also put 2-3 cups of the potato water and stir. Simmer for 15 minutes and add the mushrooms and cream. Simmer on low heat until the Potatoes are soft.
Right before serving add chopped parsley and serve. Garnish each dish with the crispy bacon and enjoy.