Vegetable Chowder

Vegetable Chowder
Vegetable Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    slices bacon, diced

  • 1

    cup diced onion

  • 1/2

    cup diced celery

  • 1/2

    cup diced carrot

  • 1

    cup diced zucchini

  • 1

    cup broccoli florets

  • 1

    cup cauliflower florets

  • 1/2

    cup diced red bell pepper

  • 2

    tablespoons unsalted butter

  • 3

    tablespoons all-purpose flour

  • 2

    cups chicken stock

  • 2

    cups 2% milk

  • 1

    cup fresh or frozen corn kernels

  • 2

    tablespoons chopped fresh thyme

  • 2

    tablespoons chopped fresh oregano

  • 1

    bay leaf

  • 1

    cup peeled and diced Yukon Gold potato

  • salt and pepper

Directions

In a medium saucepot, cook bacon over medium heat until crispy. Remove bacon, leaving fat. Add onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add zucchini, broccoli, cauliflower and red bell pepper and sauté 3 minutes more. Remove vegetables from pot and set aside. Melt butter and add flour to pot over medium heat. Stir constantly until a nutty aroma is noticeable, about 5 minutes. With a whisk, stir in chicken stock a little at a time. Whisk in milk in a slow stream. Return vegetables to pot, add corn, thyme, oregano, bay leaf and potatoes and bring up to a simmer. Cover and simmer soup until potatoes are tender, about 20 minutes. Add bacon and season to taste. Remove bay leaf before serving.

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