While my hubby & I were having a picnic yesterday & we started brainstorming about what to make for dinner. He mentioned making a chowder, which I love!! As we talked more, we realized we need to do more breakfast for dinner stuff & it hit me why not take the same ingredients we eat for breakfast & add them to a soup. I had just made a sawmill gravy that we loved so that became the base & and that's how this was born. Here's the recipe, ya'll!!!
1-2 tablespoons EVOO
1 yellow onion, diced
1 garlic cloves, grated
1 lb ground pork
1 1/2 teaspoons dried sage
1/2 teaspoon thyme
1/2 - 1 cup chicken stock
Sawmill Gravy (recipe to follow)
6 small roasted red potatoes, roasted
Salt to taste
Garnish with Sharp Cheddar cheese & Cilantro
Fried egg on top (optional)
4 tablespoons butter
4 tablespoons flour
3 cups milk (add slowly)
1 1/2 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon smoked paprika
1. Preheat oven to 450F
2. Cut potatoes into eights & season with salt, pepper & garlic powder, place in oven & roast for 25 mins.
3. Meanwhile, in a 5 qt dutch oven, over med heat, add 1-2 tablespoons EVOO, onion, garlic, cook til onions are translucent then add pork & sage and continue cooking til brown. Turn down to med low & allow to simmer.
4. Meanwhile in a saucepan, over med high heat add butter til melted, whisk in flour, then add milk slowly, stirring constantly until it starts to thicken. Add salt, pepper & paprika.
5. Add gravy to meat mixture & then add roasted potatoes. Allow everything to simmer for about 30 mins, it will probably thicken up a bit more.
NOTE: At this point you can decide if you want to add chicken stock (1/2 cup at a time) or not. It's really up to you. I did add 1 cup to ours. Give it a quick taste to determine if if needs more salt, I did add a small palm full. Chances are it will not need more pepper.
Serves about 4 servings