SANDRA’S SPRINGTIME BACON and FRESH VEGETABLE CHOWDER
Servings: (4 to 6)
Prep: 5 Mins. |Cook 25 Mins.
Posted by Sandra
INGREDIENTS
***First set of ingredients:
4 strips of bacon, cut into ½” slices3 tablespoons flour
½ teaspoon freshly ground pepper
1 teaspoon old bay seasoning
1 whole bay leaf
1 teaspoon worcestershire sauce
4 cups low-sodium chicken broth
4 russet potatoes, peeled and cut into ½ in cubes
2 garlic cloves, minced
½ onion, chopped
1 carrot, scrubbed and chopped
1 rib celery, chopped
½ red bell pepper, chopped
***Second set of ingredients:
1 small zucchini, chopped1 cup broccoli florets, cut smaller
3 tablespoons chopped parsley
1 tablespoon chopped cilantro (optional)
***Third set ingredients:
1-1/2 cups 2-percent milk--Warm and crispy bread (optional)
METHOD
Heat a medium heavy-bottom pot to medium-high heat; add the bacon, and brown, until crisp. Add the flour, and saute for 1 minute (for the flour flavor to cook out). Add the seasonings, and chicken broth, while scraping bits from bottom. Add remaining first set of ingredients, bring to boil, cover, and reduce heat to low to simmer for 15 minutes.
Add the second set of ingredients, stirring to combine, cover, and simmer for 5 minutes.
Add milk, stir for 1 minute, and remove from heat; tossing bay leaf. Ladle into chowder bowls, along with a side of warm and crispy bread. – Enjoy!
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