Green Mountain Potato Chowder

* Exported from MasterCook *

GREEN MOUNTAIN POTATO CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts Beef broth -- preferably homemade
1 pound Maine potatoes; (4 medium) -- peeled and cut
into 1/2" cubes
2 Carrots -- peeled and diced
3 Tomatoes -- diced
3 Leeks; washed -- sliced thin
1/2 Celery root (celeriac) -- diced, (optional)
3 Branches parsley -- left whole
1 small Bay leaf
1 teaspoon Thyme
Salt and pepper to taste
4 tablespoons Sour cream or yogurt
-----CROUTONS-----
4 Slices pumpernickel
4 ounces 1/4" slab bacon

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.

This recipe, by Heidi M. Smith, won second prize for potatoes in the 2nd
Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie
Aspegren, September 93 Round Robin.

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