That's me and the Governor at a statehouse reception to help kick off the chowder
It's a small place Vermont. Neighbors helping neighbors, kind acts done anonymously are normal. When I was asked if I could help our potato farmers sell more potatoes I was happy to help. Anson Tibbets from the Dept of Ag was enjoying the success of the Ski Vermont Cheeseburger so he thought he would take a swing at helping the potato farmers. I figured I would go after the big dog of ski area cafeterias, clam chowder. After a summer of having my wife and friends taste test the soup this is what I came up with.
This chowder is sold at all of the Vermont Ski Areas, some schools and other venues. Even places that make all their own soups and stews (tip of the hat to Mike and Mad River Glen) are using it to help support the project. It is doing very well and reinforces how important it is to have a regional food supply.
Ski Vermont Farmhouse Potato Chowder
1 qt chicken stock
¾ cup Vermont cider
12 oz Vermont potato
2 Tablespoon vegetable oil
1 small Spanish onion, small dice
2 stalks celery small diced
1 teaspoon smoked paprika
1 link hot Italian sausage
1 teaspoon whole leaf dried marjoram
1 teaspoon whole leaf dried basil
1 teaspoon kosher salt
Fresh ground black pepper, to taste
½ cup heavy cream
½ lb Vermont potatoes large dice
Simmer peeled potato in chicken stock and cider until very tender. Puree in blender.
Slow roast hot Italian sausage until cooked through. Chill, pulse in food processor. Not too fine. Add sausage to pureed soup mixture
Sweat onion and celery in vegetable oil until translucent. Add smoked paprika and cook additional 3 minutes stirring often. Add vegetable paprika mixture to pureed soup.
Add cream to soup mixture
Simmer large dice potato in salted water until tender. Drain and rinse under cold water. Add to soup mixture.
Add marjoram, basil, salt and pepper to soup.
Bring soup back to simmer.
Serves 4 to 6