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September 2018

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Green Mountain Potato Chowder Recipe

Green Mountain Potato Chowder recipe and other soups recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Green Mountain Potato Chowder recipe  PDF



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 t Thyme
Salt and pepper to taste 4 tb Sour cream or yogurt
CROUTONS 4 Slices pumpernickel
4 oz 1/4 slab bacon

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.

Green Mountain Potato Chowder recipe and other soups recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
863 people have voted
Last Reviewed on 2018-09-25



Tuesday, Sep 25 2018 Download & Print Green Mountain Potato Chowder recipe  PDF   Soups recipes RSS   New

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