Root Vegetable Chowder

Name: Root Vegetable Chowder
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; 8 cups chicken stock; 1 cup diced sweet potatoes; 1/4 pound new potatoes, quartered; 1 cup half-and-half; 1/2 cup finely chopped parsley; 1/4 teaspoon hot pepper sauce; 1 teaspoon Worcestershire sauce; Fried beet chips, for garnish, optional

17 ingredients

11 steps

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
8 cups chicken stock
1 cup diced sweet potatoes
1/4 pound new potatoes, quartered
1 cup half-and-half
1/2 cup finely chopped parsley
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Fried beet chips, for garnish, optional

Directions

1

In a hot stockpot, render the bacon for 5 minutes.
2

Add the onions, celery, carrots, and parsnips.
3

Saute for 10 minutes or until the vegetables are soft and wilted.
4

Season with salt and cayenne.
5

Add the bay leaves.
6

Stir in the flour and cook for 10 minutes, stirring occasionally.
7

Stir in the chicken stock.
8

Add the sweet potatoes and potatoes.
9

Bring the liquid up to a simmer and cook for 15 minutes.
10

Stir in the half-and-half, parsley, hot pepper sauce, and Worcestershire sauce.
11

Garnish the soup with fried beet chips.