Green Mountain Potato Chowder
27
27
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.
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?
