FBD

Root Vegetable Chowder

AmericanPorkIntermediate50 minBy Northstar

Ingredients

Servings
4
  • 3/8 lb bacon, julienned
  • 1 cup chopped yellow onions
  • 0.5 cup chopped celery
  • 0.5 cup small-diced carrots
  • 0.5 cup small-diced parsnips
  • 0.8 tsp salt
  • 0.3 tsp cayenne pepper
  • 3 bay leaves
  • 3/8 cup all-purpose flour
  • 4 cup chicken stock
  • 0.5 cup diced sweet potatoes
  • 2 oz new potatoes, quartered
  • 0.5 cup half-and-half
  • 0.3 cup fresh parsley, finely chopped
  • 1/8 tsp Tabasco sauce
  • 0.5 tsp Worcestershire sauce

Instructions

  1. 1

    In a hot stock pot, render the bacon for 5 minutes. Add the onions, celery, carrots, and parsnips; sauté for 10 minutes until soft and wilted. Season with salt and cayenne. Add the bay leaves.

  2. 2

    Stir in the flour and cook for 10 minutes, stirring occasionally.

  3. 3

    Stir in the chicken stock. Add the sweet potatoes and new potatoes. Bring to a simmer and cook for 15 minutes until the potatoes are fork-tender.

  4. 4

    Stir in the half-and-half, parsley, Tabasco, and Worcestershire sauce. Simmer for 5 more minutes. Remove bay leaves. Re-season.

  5. 5

    Ladle into bowls and garnish with fried beet chips if available.

Tags

soupamerican