Try this Root Vegetable Chowder recipe, or contribute your own.

Still searching for what to cook ?

Name: Root Vegetable Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Worcestershire Sauce; 1 1/2 ts Salt; 1 c Celery chopped; 6 Bay Leaves; 1 c Half and half; 1/2 c parsley Finely chopped; 1 c carrot Small, diced; 1/2 ts Cayenne; 1/4 lb New potatoes quartered; 1/4 ts Tabasco; beet Cut into chips and fried, for garnish; 2 c Onions chopped; 1 c parsnips Small, diced; 3/4 c All-purpose flour; 1 c sweet potatoes Diced; 3/4 lb Bacon julienned; 8 c Chicken Stock

Find the most delicious recipes here

INGREDIENTS

1 ts Worcestershire Sauce
1 1/2 ts Salt
1 c Celery ; chopped
6 Bay Leaves
1 c Half and half
1/2 c parsley ; Finely chopped
1 c carrot ; Small, diced
1/2 ts Cayenne
1/4 lb New potatoes ; quartered
1/4 ts Tabasco
beet ; Cut into chips and fried, for garnish
2 c Onions ; chopped
1 c parsnips ; Small, diced
3/4 c All-purpose flour
1 c sweet potatoes ; Diced
3/4 lb Bacon ; julienned
8 c Chicken Stock

Servings

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA05 In a hot stock pot, render the bacon for 5 minutes. Add the onions, celery, carrots, and parsnips. saute for 10 minutes or until the vegetables are soft and wilted. Season with salt and cayenne. Add the bay leaves. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock. Add the sweet potatoes and potatoes. Bring the liquid up to a simmer and cook for 15 minutes. Stir in the half and half, parsley, Tabasco, and Worcestershire sauce. Garnish the soup with fried beet chips. Yield: 10 servings Posted to recipelu-digest by molony on Feb 22, 1998

NOTES

Alert editor

Root Vegetable Chowder

1 ts Worcestershire Sauce
1 1/2 ts Salt
1 c Celery chopped
6 Bay Leaves
1 c Half and half
1/2 c parsley Finely chopped
1 c carrot Small, diced
1/2 ts Cayenne
1/4 lb New potatoes quartered
1/4 ts Tabasco
 beet Cut into chips and fried, for garnish
2 c Onions chopped
1 c parsnips Small, diced
3/4 c All-purpose flour
1 c sweet potatoes Diced
3/4 lb Bacon julienned
8 c Chicken Stock

EMERIL LIVE SHOW #EMIA05    In a hot stock pot, render the bacon for 5 minutes. Add the onions, celery,  carrots, and parsnips. saute for 10 minutes or until the vegetables are  soft and wilted. Season with salt and cayenne. Add the bay leaves. Stir in  the flour and cook for 10 minutes, stirring occasionally. Stir in the  chicken stock. Add the sweet potatoes and potatoes. Bring the liquid up to  a simmer and cook for 15 minutes. Stir in the half and half, parsley,  Tabasco, and Worcestershire sauce. Garnish the soup with fried beet chips.    Yield: 10 servings    Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (6055g)
Recipe Makes: 1

Calories: 4636
Calories from Fat: 2333 (50%)

Amt Per Serving		% DV

	Total Fat 259.3g	346 %
	Saturated Fat 98.8g	494 %
	Monounsaturated Fat 106.9g
	Polyunsanturated Fat 29.2g
Cholesterol 522.8mg		161 %
Sodium 10034.5mg		346 %
Potassium 9108.2mg		240 %
Total Carbohydrate 402.5g		118 %
	Dietary Fiber 42.6g	170 %
	Sugars, other 359.9g
Protein 179.1g		256 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4636

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe