Vegetable Chowder

  • Cooking Time30 mins
  • Serves6
  • DifficultyEasy
4 slices bacon, diced
1 cup diced onion
½ cup diced celery
½ cup diced carrot
1 cup diced courgette
1 cup broccoli florets
1 cup cauliflower florets
½ cup diced red bell pepper
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken stock
2 cups 2% milk
1 cup fresh or frozen corn kernels
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
1 bay leaf
1 cup peeled and diced Yukon Gold potato
salt and pepper

In a medium saucepot, cook bacon over medium heat until crispy. Remove bacon, leaving fat.

Add onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add courgette, broccoli, cauliflower and red bell pepper and sauté 3 minutes more.

Remove vegetables from pot and set aside.

Melt butter and add flour to pot over medium heat. Stir constantly until a nutty aroma is noticeable, about 5 minutes.

With a whisk, stir in chicken stock a little at a time. Whisk in milk in a slow stream.

Return vegetables to pot, add corn, thyme, oregano, bay leaf and potatoes and bring up to a simmer. Cover and simmer soup until potatoes are tender, about 20 minutes.

Add bacon and season to taste. Remove bay leaf before serving.

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