Creamy Vegetable Chowder
Creamy Vegetable Chowder
Prep Time: 30 minutes
Cook Time: 1 hour
3/4 # sliced bacon, chopped
2 large onions
2 medium carrots
2 celery ribs
2 medium parsnips
2 small turnips
3/4 c flour
1/2 tsp salt
1/2 tsp cayenne pepper
64 oz chicken broth
1 medium sweet potato, peeled and chopped
3 small red potatoes, chopped
2 bay leaves
1 Tbsp Worcestershire sauce
1/4 tsp hot pepper sauce
1 c half and half cream
1/2 c minced fresh parsley
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 Tbsp drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant.
2. Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce.
3. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.
Yield: 12 servings
From Taste of Home Magazine December/January 2011
Ken's Rating: ****
Chalsea's Rating: ****1/2
This is a great winter soup! I served it with some Pillsbury biscuits. Yummmm.
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