Root Vegetable Chowder

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
YIELD: 10 servings
LEVEL: Easy

ingredients

  • 3/4 pound bacon, julienned
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup small diced carrot
  • 1 cup small diced parsnips
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 6 bay leaves
  • 3/4 cup all-purpose flour
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Directions

In a hot stockpot, render the bacon for 5 minutes. Add the onions, celery, carrots, and parsnips. Saute for 10 minutes or until the vegetables are soft and wilted. Season with salt and cayenne. Add the bay leaves. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock. Add the sweet potatoes and potatoes. Bring the liquid up to a simmer and cook for 15 minutes.
Stir in the half-and-half, parsley, hot pepper sauce, and Worcestershire sauce. Garnish the soup with fried beet chips.

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  • on November 14, 2011

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    Reading the vegetable to liquid ration this sounded like it was going to be really thin so I ended up keeping the same amount of veg and halving the liquids. This gave me the stew like consistency I was looking for but ultimately the taste was too sweet and rather bland for my liking. I increased the seasoning and added shredded cheddar and swiss cheese to try to bump up the flavor. This helped but I still ended up tossing most of it and won't bother making it again. Very disappoint.

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