Potato & Root Vegetable Chowder With Bacon
"Recipe source: Bon Appetit (October 2003)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (555.3 g)
- Calories 354.8
- Total Fat - 10.9 g
- Saturated Fat - 4.1 g
- Cholesterol - 23.9 mg
- Sodium - 840.9 mg
- Total Carbohydrate - 54.3 g
- Dietary Fiber - 9.3 g
- Sugars - 16.7 g
- Protein - 12 g
- Calcium - 237.2 mg
- Iron - 2.8 mg
- Vitamin C - 34.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large pot over medium heat cook the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels. Add oil to the drippings in the pot and heat over medium heat.
Step 2
Add leeks; saute until tender but not brown (7-10 minutes). Stir in parsnips, carrots, garlic and thyme and saute another 5 minutes. Stir in potatoes and then the flour, stirring one minute.
Step 3
Stir in milk and the broth and bring to a boil. Reduce heat and simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally (20 minutes).
Step 4
Stir bacon into chowder and ladle into bowls. Sprinkle with parsley and serve.
Tips
No special items needed.