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Vegetable-Bacon Chowder

Vegetable-Bacon Chowder
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By Ro Morse
Oct. 28, 2013 | PADUCAH, KY - Banks Market Recipe of the Week
By Ro Morse Oct. 28, 2013 | 07:13 AM | PADUCAH, KY - Banks Market Recipe of the Week
Serves 8

1 tablespoon unsalted butter
8 ounces bacon, cut in 1/2 inch pieces
2 stalks celery, minced
1 large sweet onion, minced
1 clove garlic, minced
6 cups chicken or vegetable broth
1 cup sliced carrots
2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1 bay leaf
1 cup broccoli florets
1 cup coarsely diced peeled tomatoes
2 tablespoons cornstarch
2 cups Half n Half
Salt
Pepper
1/3 cup chopped fresh chives (for garnish)

In large stock pot, melt butter over medium-high heat and add bacon pieces. When bacon is well done, stir in the celery, onions and garlic. Stir and stir and allow to cook for about 5 minutes. Add the broth. Bring to a low bubbling boil and add the potatoes, thyme and bay leaf. Simmer for about 20 minutes and add the broccoli and tomatoes. Simmer for another 10 minutes. Scoop out 2 tablespoons of the simmering broth, place in a small separate bowl and whisk together with the cornstarch. Slowly stir back into the pot. It will thicken. Then slowly stir in the Half n Half. Heat until just starts to bubble. Do not allow it to come to a full boil. Taste. You may want to add a little salt and pepper. Serve in individual bowls with a sprinkle of the chopped fresh chives. Homemade croutons are also yummy on top of this chowder. 

If you're not a meat eater and want to omit the bacon, add another tablespoon butter. Use "salted" butter. You might need to add a bit more salt at the end. Also, if you don't have bacon, you can always use diced ham. Again, you'll need the extra tablespoon of butter at the beginning when sauteeing the vegetables.  

This recipe is shared March 3-7, 2013
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com   
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