Creamy Potato Vegetable Chowder in Mini Bread Bowls
- Ready In:
- 4mins
- Ingredients:
- 20
- Yields:
-
5 Individual bowls
- Serves:
- 5-10
ingredients
- bread bowl
-
Soup
- 680.38 g yukon gold potatoes, peeled and diced
- 1 leek, thin sliced (white and some light green parts)
- 453.59 g parsnip, peeled and diced
- 3 carrots, peeled and diced
- 1 turnip, peeled and diced
- 1 small onion
- 19.71 ml garlic, minced (equals four whole cloves)
- 828.06 ml vegetable broth (you can use a little more if you want it thinner)
- 473.18 ml heavy cream
- 236.59 ml whole milk
- 118.29 ml white wine or 118.29 ml vermouth
- 7.39 ml dried thyme
- 4.92 ml dried rosemary
- 29.58 ml fresh parsley
- 29.58 ml all purpose flour to make the roux
- 29.58 ml butter to make the roux
- 29.58 ml chopped fresh parsley
- 2.46 ml red pepper flakes
- 2 bacon, slices chopped (garnish)
directions
- Bacon and Vegetables -- In a large soup pot on medium heat, add the bacon and saute until crisp. Remove the bacon to a paper towel and let hit drain. Now to the bacon drippings, add the leeks, parsnips, carrot, garlic, turnip, and onion and cook until tender. 5-7 minutes.
- Potatoes -- And the potatoes and cook until heated, just a minutes or so and combined well with the other vegetables. Then add the flour to make a roux. Cook just a minute to make sure everything is well combined.
- Sauce -- Slowly add in the milk, cream and broth and bring to a medium boil until the sauce slightly thickens. The starch of the potato will also help to thicken the sauce naturally.
- Simmer -- Reduce the heat and let the soup simmer uncovered until everything is tender. This takes around 20-30 minutes. Now my TIP: I like to go in with my potato masher and just mash a few times. Not breaking up everything, but just a few vegetables to give it even a more creamy texture.
- Season -- Salt, pepper, thyme parsley, white wine or vermouth and red pepper flakes. Just cook 5 minutes to combine the flavors.
- Serve -- Now you can serve immediately or you can let or cool and then cover for the next day. Reheat on the stove top before serving. Garnish with the bacon bits. Now I love these in small bread bowls, but you don't have to if you don't want. The soup is equally served with a nice slice of grilled bread on the side. To me it is just so much fun and unique to serve them in the bowls as a treat to your guests.
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>