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Winter Vegetable Chowder

Ingredients

  • 2 oz. chopped bacon
  • 1 tsp. canola oil
  • 1/4 cup peeled chopped carrot
  • 1/4 cup chopped onion
  • 1/4 cup peeled chopped parsnip
  • 1 tsp. minced fresh garlic
  • 1 Tbsp. flour
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 1 lb. peeled chopped potatoes
  • 1 tsp. dried sage

Directions

  • 1. Cook bacon in medium saucepot on medium heat until brown and crisp. Stir in oil. Add carrot, onion, parsnip and garlic. Sauté 5 minutes.
  • 2. Stir in flour until well blended. Stir in stock, cream, potatoes and sage. Bring to a boil on medium heat; reduce heat to medium-low. Simmer, covered, 10 minutes or until potatoes are tender.
  • 3. Remove from heat. Puree until smooth. Return to saucepot and heat through.
  • 4. Divide soup evenly between 6 bowls and serve.
  • Nutritional information per serving: Calories 458; Total Fat 38g; Saturated Fat 21g;
  • Trans. Fat 1g; Cholesterol 127mg; Sodium 473mg; Total Carbohydrate 20g; Dietary Fiber 2g;
  • Total Sugars 3g; Protein 10g

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