Using a juicer, juice 3 potatoes to yield one cup of juice. Remove the pulp from the juicer and reserve 2/3 cup pulp for the crackers.
Juice 2 tomatoes to yield one cup juice.
In a pot, brown 2 slices bacon over medium heat. Chop the pepper and add ¼ cup to the bacon. Saute until tender.
At this point, I chose to put the ingredients in a new pot because I was afraid there would be little black specs floating in the broth. I pictured the chefs ridiculing me right away.
Dice 1 potato into ¼-inch cubes. Add to the pot and cook for about 5 minutes, until the potatoes are tender, but not too soft.
Add the potato and tomato juices to the pot along with the cheese. Bring to a boil. Reduce heat to a simmer.
Remove the seeds from one tomato. Dice the outer portion. Add to pot with salt, pepper and garlic powder. Simmer until ready to serve.
Potato Oyster Crackers-
In stand mixer or large bowl, combine all ingredients except the bacon grease. Stir with the mixer or your hands to form a dough.
Roll the dough on a floured surface until it is about 1/8-inch thick.
Using a small circle cutter, cut out crackers and place onto a silpat-lined baking sheet.
Cook 2 slices of bacon. Remove the bacon from the pan and serve alongside the soup as bacon bits. Brush the tops of the crackers with the bacon grease.
Bake in a 350-degree oven for 25 minutes.
Originally Submitted
7/8/2013
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