Potato And Root Vegetable Chowder With Bacon October Recipe

Name: Potato And Root Vegetable Chowder With Bacon October
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bacon slices, chopped; 1 TBL olive oil; 3 Medium leeks, thinly sliced (white and pale green parts only); 1 lb parsnips, peeled, cut into 1/2 inch dice; 3 medium carrots, peeled, cut into 1/2 inch dice; 4 garlic cloves, minced; 1 1/4 tsp dried thyme; 1 1/2 lbs yukon gold potatoes, peeled, cut into 1/2 inch dice; 2 TBLS all purpose flour; 3 cups reduced fat milk; 3 cups (or more) veg broth

Servings: persons

2 bacon slices, chopped
1 TBL olive oil
3 Medium leeks, thinly sliced (white and pale green parts only)
1 lb parsnips, peeled, cut into 1/2 inch dice
3 medium carrots, peeled, cut into 1/2 inch dice
4 garlic cloves, minced
1 1/4 tsp dried thyme
1 1/2 lbs yukon gold potatoes, peeled, cut into 1/2 inch dice
2 TBLS all purpose flour
3 cups reduced fat milk
3 cups (or more) veg broth

1
Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks, saute until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; saute 5 minutes. Stir in potatoes, then flour, stir 1 min to coat. Gradually add milk and 3 cups broth, bring to boil. Reduce heat, simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (can be made 1 day ahead. Cover and chill bacon. Coll chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth if desired).
2
Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley.

1103

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 bacon slices, chopped, 1 TBL olive oil, 3 Medium leeks, thinly sliced (white and pale green parts only), 1 lb parsnips, peeled, cut into 1/2 inch dice, and more.

Yes, Potato And Root Vegetable Chowder With Bacon October falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato And Root Vegetable Chowder With Bacon October

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