Saturday, September 27, 2008

Smoky Bacon and Vegetable Chowder

Smoky Bacon and Vegetable Chowder

3 parsnips, peeled and chopped
9 carrots, peeled and chopped
1 onion, chopped
3 small russet potatoes, peeled and chopped
2 t. salt
Put the vegetables and salt into a soup pot, just cover with water and bring to a boil.
Reduce heat and simmer until tender (10-15 min). Do not drain off the cooking water.

In a saute pan:
Crisp 10 slices turkey bacon, drain bacon on paper towels and crumble when cooled
In the pan, along with the renderings form the bacon, melt 1 T. butter.

Whisk together in a bowl:
¼ c. flour
½ t. ground cayenne pepper
½ t. freshly ground black pepper
1 ½ t. salt
3 c. whole milk
1 t. Italian seasoning
Pour into sauté pan, cook over medium heat until thickened.Pour into soup pot with vegetables, add crumbled bacon.

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