| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
New England |
Potatoes, Soups |
4 |
Servings |
INGREDIENTS
| 2 |
qt |
Beef broth; preferably homemade |
| 1 |
lb |
Maine potatoes; (4 medium), peeled and cut into 1/2" cubes |
| 2 |
|
Carrots; peeled and diced |
| 3 |
|
Tomatoes; diced |
| 3 |
|
Leeks; washed, sliced thin |
| 1/2 |
|
Celery root (celeriac); diced, (optional) |
| 3 |
|
Branches parsley; left whole |
| 1 |
sm |
Bay leaf |
| 1 |
ts |
Thyme |
|
|
Salt and pepper to taste |
| 4 |
tb |
Sour cream or yogurt |
| 4 |
|
Slices pumpernickel |
| 4 |
oz |
1/4" slab bacon |
INSTRUCTIONS
CROUTONS
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.
Makes 4 to 6 servings.
This recipe, by Heidi M. Smith, won second prize for potatoes in the 2nd
Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie
Aspegren, September 93 Round Robin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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