Makes great sandwiches and bennies.

Each time I am going out to a restaurant for breakfast and the waiter asks if I need, bacon, sausage, ham or peameal, I just about at all times select peameal bacon. Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Reserve half of the bacon for serving with the soup … A classic creamy style potato soup with a smooth texture harbours notes of parmesan cheese and chunks of fresh celery. Repour Concrete … Related Posts. That is due to soups, stews, chowders and gumbos being extremely easy to make yet perfect comfort meals for cold winter nights.

Cozy up with this classic Creamy Potato Soup topped with bacon and cheddar. Ingredients This is basically the same brine I use for all of my hams… 4 L cold water; 350 g kosher salt How to cook a whole peameal bacon roast with maple syrup glaze roasted sugary rum bacon claine maple peameal bacon roast recipe food com bring canadian flavours to your palette with this toronto .

Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Assemble slices in buns with grainy mustard and Cheddar cheese. Today’s recipe is more of a back-to-basics approach: creamy potato soup with a few chunks of diced potato kept whole for added texture with a sprinkling of green onion, bacon, and cheddar on top. Canadian bacon pizza is one of my favorite kinds of pizza after all, so why not eat something similar in a soup. Facebook; Prev Article Next Article . See our top-rated recipes for Easy Peameal Bacon and Mixed Bean Soup. And of course cheese added to soup almost always makes it better. Potato Peameal ~ gf. On my first trip to a city I always try to experience the things that the place is famous for, 20 min 1 ora 40 min crockpot peameal bacon mushroom soup Read recipe >> roasted garlic mushroom soup / cream of mushroom soup.

Heat through without boiling.

Jettie Helmly February 6, 2018. Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture.

Bring to a boil, reduce heat, cover and simmer for 25 minutes or until potatoes are soft. Cut bacon into bite-sized pieces (*PRO TIP – Use kitchen shears for cutting directly into the pot) and cook in the pot until crisp. Below is a dish I call eggs ‘St-Lawrence’: toasted English muffin, aged cheddar, peameal bacon, maple mustard, and poached egg, served with brown beans.

Discard all but about 2 tablespoons of the bacon grease.