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Vegetable Bacon Chowder
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1 1/4 lb. small red potatoes, cut into 3/4” pieces
1 lb. carrots, cut into 1/2” pieces
2 c. corn, cut from the cob or frozen
4 medium leeks, white part cut into thin rounds
2 tbsp. butter or margarine
1 can chicken broth
2/3 c. flour
5 cups milk
6 tbsp. real bacon bits
1/2 tsp. thyme
1/4 tsp. pepper
1/4 tsp. salt or to taste
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Add the potatoes, carrots and corn into a large pot. Add enough water to just cover the vegetables. Bring water to a boil and cook vegetables until fork tender. Drain vegetables in a colander and set aside. Over medium heat, melt butter in same pot. Add leek, cook and stir for 4 minutes. In a small bowl, whisk together the broth and flour. Add to pot stirring frequently for about 1 to 2 minutes or until thickened. Add milk, cooked vegetables, bacon bits, thyme, pepper and salt. Cook until chowder is hot, about 4 to 5 minutes. Makes 6 servings. |
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