Vegetable Chowder
By á-4101
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
Details
Preparation
Step 1
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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