Creamy Vegetable Chowder

By carvalhohm

Ingredients

• 3/4 pound sliced bacon, chopped
• 2 large onions
• 2 medium carrots
• 2 celery ribs
• 2 medium parsnips
• 2 small turnips
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 cartons (32 ounces each) chicken broth
• 1 medium sweet potato, peeled and chopped
• 3 small red potatoes, chopped
• 2 Spice Islands® Bay Leaves
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 1 cup half-and-half cream
• 1/2 cup minced fresh parsley

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop onions, carrots, celery, parsnips and turnips; add to pan. Cook and stir for 6-8 minutes or until fragrant.

Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce.

Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.