Green Mountain Potato Chowder

Course : Chowders
Serves: 4
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2 quarts Beef broth -- preferably homemade
1 pound Maine potatoes (4 medium) -- peeled and cut into 1/2 inch cubes
2 medium Carrots -- peeled and diced
3 medium Tomatoes -- diced
3 medium Leeks washed and sliced thin
1/2 bunch Celery root (celeriac) -- diced, (optional)
3 bunches Branches parsley -- left whole
1 small Bay leaf
1 teaspoon Thyme
1/2 teaspoon Salt and pepper to taste
4 tablespoons Sour cream or yogurt
4 Slices pumpernickel
4 ounces 1/4 inch slab bacon

Preparation / Directions:

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.

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