I came up with this recipe from 
an assortment of fresh vegetables 
and herbs I had on hand, 
as my Full Circle order 
arrived this afternoon; 
hence the need to make room
 in the refrigerator...(This chowder is fab!)

Servings:  (4 to 6)
Prep: 5 Mins. |
Cook 25 Mins.

Posted by Sandra


***First set of ingredients:
4 strips of bacon, cut into ½” slices
3 tablespoons flour
½ teaspoon freshly ground pepper
1 teaspoon old bay seasoning
1 whole bay leaf
1 teaspoon worcestershire sauce
4 cups low-sodium chicken broth
4 russet potatoes, peeled and cut into ½ in cubes
2 garlic cloves, minced
½ onion, chopped
1 carrot, scrubbed and chopped
1 rib celery, chopped
½ red bell pepper, chopped

***Second set of ingredients:
1 small zucchini, chopped
1 cup broccoli florets, cut smaller
3 tablespoons chopped parsley
1 tablespoon chopped cilantro (optional)

***Third set ingredients:
1-1/2 cups 2-percent milk

--Warm and crispy bread (optional)


Heat a medium heavy-bottom pot to medium-high heat; add the bacon, and brown, until crisp.  Add the flour, and saute for 1 minute (for the flour flavor to cook out).  Add the seasonings, and chicken broth, while scraping bits from bottom.  Add remaining first set of ingredients, bring to boil, cover, and reduce heat to low to simmer for 15 minutes.

Add the second set of ingredients, stirring to combine, cover, and simmer for 5 minutes.

Add milk, stir for 1 minute, and remove from heat; tossing bay leaf.  Ladle into chowder bowls, along with a side of warm and crispy bread. – Enjoy!

1 comment:

sandra said...

This recipe will be a staple when I have an abundance of vegetables and herbs on hand, as I know I can easily change it up, depdending upon cooking time of new vegetable additions ;)


Related Posts Plugin for WordPress, Blogger...