Friday, October 12, 2012
This Vegetable Chowder is a satisfying and wonderful soup for any cool weather days. It has a light creamy broth that's filled with chock-full of tender celery, carrots, corn, potatoes, and smoked bacon.
4 Rashers of Double-Smoked Thick-Cut Bacon, diced
1 Tbsp Vegetable Oil
1 Tbsp Unsalted Butter
1 Large Yellow Onion, diced
1 Large Carrots, peeled and diced (1 Cup)
2 Ribs Celery, diced (1 Cup)
2 Medium Potatoes, diced (1¼ Cup)
1 Cup Frozen Corn Kernels
3 Sprigs Fresh Thyme 1 Bay Leaf
3 ½ Cups of Chicken or Vegetable Stock
250 ml Whipping Cream
2 Tbsp of Flat Leaf Parsley, finely chopped
Freshly Ground Black Pepper
Heat the vegetable oil in a stockpot over moderate heat. Cook the diced bacon until crispy. Discard some of the oil, leaving about 1 ½ Tablespoon in the pot.
Then add the onion, and stirring frequently until it is light golden in color. Mix in the carrot, celery, potatoes, bay leaf, corn, thyme, bay leaf, butter, a little salt, and black pepper. Continue to stir the vegetable mixture with a wooden spoon, for about 5 minutes. Then add the chicken or vegetable stocks. Bring the soup to a boil; reduce the heat and simmer, covered, for about 15 minutes. Remove the bay leaf and stir in the cream, and let it simmer gently for another 5 minutes. Mix in the parsley, and season with salt and pepper. Serve warm.
Serves 3 to 4