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Green Mountain Potato Chowder

 

27

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 quarts beef stock
preferably homemade
*
1 pound potatoes
peeled, cut into 1/2 inch cubes
2 each carrots
peeled and diced
3 each tomatoes
diced
3 each leeks
washed, sliced thin
*
½ each celeriac root
diced, optional
*
3 branches parsley leaves
left whole
*
1 small bay leaves
*
1 teaspoon thyme
*
1 x salt and black pepper
to taste
*
4 tablespoons sour cream
or yogurt
Croutons
4 slices pumpernickel bread
*
4 ounces bacon
1/4 inch slab

Directions

Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper.

Return to boil, reduce heat, cover, and simmer for 30 minutes.

Meanwhile, dice the pumpernickel and the bacon.

Fry bacon in skillet until partly cooked, the add pumpernickel cubes and fry until bacon is dark and bread is crisp.

Set aside.

When vegetables are tender remove parsley and bay leaf and blend in sour cream or yogurt.

Adjust seasonings to taste.

Simmer for another minute.

Ladle chowder into serving bowls and garnish with croutons and bacon.

The flavor improves with reheating, so make chowder in advance if possible.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 31842% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 922mg 38%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 16%
Sugars g
Protein 32g
Vitamin A 120% Vitamin C 37%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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