October 16, 2017
Comfort Food, Soups/Stews, Dairy,
Vegetables, Budget-Friendly, Fall/Autumn, Winter, Stove Top, No Eggs, Herbs, Milk more
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"Recipe source: Bon Appetit (October 2003)"
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.
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.
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).
Stir bacon into chowder and ladle into bowls. Sprinkle with parsley and serve.
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Delicious chowder! I did cut the veggies into bigger pieces as we like it, and added some lemon pepper as it needed seasoning. DH wants me to tell you "it is an awesome recipe!" And I agree! It hit the spot on this very chilly day! Thanks for another keeper Ellie! Made for Billboard Recipe Tag.