Thursday, June 25, 2015

Creamy Vegetable Chowder with Bacon Recipe

I'm so used to the high prices of perishables in my local grocery, that I went a little overboard and hoarded all the vegetables my arms and eco bag could carry in my recent detour to Baguio. Ooops!

On hindsight, I obviously wasn't thinking straight when I purchased 1kg of baby potatoes and 1kg of broccoli among the the many other stuff I bought home. Good thing our driver mentioned in passing about making his favorite cream of broccoli soup the moment he gets home. Right then and there, I had a light bulb moment. Not literally, of course! :P

I was thinking on making the exact same thing, but my boss persuaded me that veggie chowder would be more filling, and need I say yummier? I was sold at the idea and planned on making it immediately. Never mind that I had no experience in making home made chowder, practice makes perfect. Now, I wouldn't be sharing this recipe with you if I didn't think it was successful. It was not, it was phenomenal! 

It's thick, loaded, comforting, healthy and oh so flavorful. It was perfect for the gloomy weather we've been having lately. It made me feel warm and transported me to happier, simpler and wonderful times. Now, if that ain't a phenomenal soup, I don't know what is. Let me know how your take on this goes, see you on my next pig out session!

Creamy Vegetable Chowder with Bacon

  • 4-5 strips bacon, sliced into squares
  • 2 tablespoons unsalted butter
  • 1 cup onion, diced
  • 4 cloves garlic, smashed and diced
  • 3-4 stalks of celery, diced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups full cream milk
  • 8-10 pieces of baby potatoes, quartered
  • 2 heads of broccoli, broken into florets, stem peeled and sliced
  • 1 head of carrot, peeled and diced
  • Salt
  • Ground black pepper
  • Grated Parmesan cheese
  • 1 baguette, sliced into 8 1/4-inch-thick pieces
  1. In a medium saucepan, melt the butter and cook the bacon over low heat for 2 minutes, or until slightly browned.
  2. Add the garlic, onion, celery and saute for about 3-5 minutes, or until soft.
  3. Gradually add the chicken broth, milk and flour while stirring constantly. Whisk until mixture is smooth.
  4. Add the baby potatoes, broccoli and carrot and cover. Let simmer over medium heat for about 5 minutes, or until vegetables are softened.
  5. Season with salt and pepper as desired. 
  6. Remove lid and continue cooking for about 3-5 minutes, until doneness of vegetables are achieved.
  7. Ladle chowder into serving bowls and serve with toasted baguette slices. Best served immediately.

Yield: 4 to 6 servings.

Your pig out buddy,

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