Green Mountain Potato Chowder

Recipe Ingredients

2		Beef broth - preferably homemade
1 lb	454g / 16oz	Maine potatoes - (4 med) - 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		Parsley sprigs - left whole
1		Bay leaf (small)
1 teaspoon	5ml	Thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Sour cream or yogurt
		Croutons
4		Pumpernickel
4 oz	113g	Slab bacon, 1/4" thick

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
Undocumented, but from the WWW

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