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Creamy Vegetable Chowder Recipe
Nb persons: 0
Yield: 12 servings (3 quarts)
Preparation time:
Total time:
Source:
| Ingredients | |
| 3/4 pound | sliced bacon, chopped |
| 2 large | onions |
| 2 medium | carrots |
| 2 | celery ribs |
| 2 medium | parsnips |
| 2 small | turnips |
| 3/4 cup | all-purpose flour |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | cayenne pepper |
| 2 cartons (32 ounces each) | chicken broth |
| 1 medium | sweet potato, peeled and chopped |
| 3 small | red potatoes, chopped |
| 2 | bay leaves |
| 1 tablespoon | Worcestershire sauce |
| 1/4 teaspoon | hot pepper sauce |
| 1 cup | half-and-half cream |
| 1/2 cup | minced fresh parsley |
Directions
* In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant.
* 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.
* 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 (3 quarts).
Nutrition Facts: 1 cup equals 205 calories, 10 g fat (4 g saturated fat), 24 mg cholesterol, 956 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.
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