Recipe: Savory Bacony Potato Chowder

One of the items tucked in my Vida Vegan Con goodie bag was a little packet of WayFare Foods Pig Out bacony bits.  This is the kind of indulgence I typically don't splurge on, but since it was RIGHT THERE, I immediately tore open the seal and tasted a pinch.  Oh to my delight when my tastebuds were greeted by the smoky, savory crunch that time forgot.  These tasted just like the bacon bits of my childhood, but without the grease!

I couldn't wait to get back home to try creating a recipe that incorporated that flavor.

My first thought was a baked potato slathered with vegan sour cream and topped with chives and the bacony bits.  But then I decided to get a little more creative by transforming those flavors a potato chowder.  

The rich and creamy texture of the potatoes combined with the sweetness of the smooth broth contrasted perfectly with the crunchy saltiness of the bacony bits.  I topped everything with fresh chives form my garden and enjoyed a heavenly light lunch that felt like a summer camp in my backyard.

Savory Bacony Potato Chowder

2 cups Russet potatoes, washed and diced into small chunks, then cooked until fork tender

1/2 cup red onion, diced

1/4 celery, sliced fine

1 Tbl olive oil

2 tsp WayFare Foods Pig Out Bacony Bits
1 Tbl nutritional yeast
1 cup plain rice milk
1 Tbl Earth Balance margarine
1/4 tsp sea salt
1 Tbl chives, sliced fine

In a medium sauce pot, saute onion and celery in olive oil until soft.  Add cooked potatoes, bacony bits, nutritional yeast and rice milk and stir to combine.  Turn up heat and bring to a boil, then lower heat and simmer 10-15 minutes, or until potatoes are falling apart and sauce has thickened.  Stir in Earth Balance margarine and garnish with fresh chives.