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Creamy Vegetable Chowder

 Creamy Vegetable Chowder
This rich, comforting soup recipe can easily be doubled or tripled. You can lower the fat content by using turkey bacon, vegetable broth and skim milk. It's delicious either way. —Suzanna VandeBrake, Peyton, Colorado
12 ServingsPrep: 30 min. Cook: 1 hour

Ingredients

  • 3/4 pound sliced bacon, chopped
  • 2 large onions
  • 2 medium carrots
  • 2 celery ribs
  • 2 medium parsnips
  • 2 small turnips
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 cartons (32 ounces each) chicken broth
  • 1 medium sweet potato, peeled and chopped
  • 3 small red potatoes, chopped
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1 cup half-and-half cream
  • 1/2 cup minced fresh parsley

Directions

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to
  • paper towels; drain, reserving 3 tablespoons drippings. Chop the
  • onions, carrots, celery, parsnips and turnips; add to the pan. Cook
  • and stir for 6-8 minutes or until fragrant.
  • Sprinkle vegetables with flour, salt and cayenne; stir until blended.

2 of 2

Creamy Vegetable Chowder (continued)

Directions (continued)

  • Gradually add broth. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Stir in the sweet potato, potatoes, bay leaves,
  • Worcestershire sauce and pepper sauce.
  • Reduce heat; cover and simmer for 15-20 minutes or until potatoes are
  • tender. Stir in cream and parsley; heat through. Discard bay
  • leaves. Yield: 12 servings (3 quarts).
Nutritional Facts: 1 cup equals 205 calories, 10 g fat (4 g saturated fat), 24 mg cholesterol, 956 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.