Potato & Root Vegetable Chowder With Bacon
Created by ellie on October 16, 2017
- Servings: 6
- Prep Time: 10m
- Cook Time: 1h
- Recipe #28429
Ingredients
- 2 ounces sliced bacon (2 slices, chopped)
- 1 tablespoon olive oil
- 3 leeks (sliced, white and pale green parts only)
- 1 pound parsnips (peeled and cut into 1/3 inch dice)
- 3 carrots (peeled and cut into 1/3 inch dice)
- 4 garlic cloves, minced
- 1 1/2 teaspoons dried thyme
- 1 1/2 pounds potatoes (gold potatoes, peeled and cut into 1/2 inch dice)
- 2 tablespoons all-purpose flour
- 3 cups milk
- 3 cups vegetable broth
- 2 tablespoons parsley, chopped
How to Make
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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.
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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.
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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).
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Step 4: Stir bacon into chowder and ladle into bowls. Sprinkle with parsley and serve.
Nutritional Facts
- 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