Creamy Potato Vegetable Chowder in Mini Bread Bowls |
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Prep Time: 3 Minutes Cook Time: 1 Minutes |
Ready In: 4 Minutes Servings: 12 |
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Now this is about the chowder ... And there are so many good recipes here on RecipeZaar for bread bowls and I sure some family recipes which are favorites, so I am not going to go into a recipe for that. Honestly, I tend to just order mine from my local grocer which are inexpensive and no work for me. But, if you like to bake ... go for it. I'm just more of a cook, not a baker, although I do, but I prefer not too if I had my choice. You can also use premade frozen dough, make your own, or any method you want. But this is about the chowder and the method of presentation. I love the bread bowls and it always seems to make a great presentation. This is one of my favorite things to serve for a football party on Sunday, or a BBQ for a small get together. Or just a nice dinner party with friends. It is fun and different. Serve with grilled sausage, BBQ chicken, pulled pork sandwiches, pork tenderloin or even kabobs. It makes this a great comfort food dinner. It takes a little work, but the soup can be made the day ahead which is the best part and I always make sure I have the bread bowls ahead too. This soup makes about 10 cups, so 5 medium size bowls of 8-10 mini bowls. Ingredients:
bread bowl |
1 1/2 lbs yukon gold potatoes, peeled and diced |
1 leek, thin sliced (white and some light green parts) |
1 lb parsnip, peeled and diced |
3 carrots, peeled and diced |
1 turnip, peeled and diced |
1 small onion |
4 teaspoons garlic, minced (equals four whole cloves) |
3 1/2 cups vegetable broth (you can use a little more if you want it thinner) |
2 cups heavy cream |
1 cup whole milk |
1/2 cup white wine or 1/2 cup vermouth |
1 1/2 teaspoons dried thyme |
1 teaspoon dried rosemary |
2 tablespoons fresh parsley |
2 tablespoons all purpose flour to make the roux |
2 tablespoons butter to make the roux |
2 tablespoons chopped fresh parsley |
1/2 teaspoon red pepper flakes |
2 bacon, slices chopped (garnish) |
Directions:
1. Bacon and Vegetables - In a large soup pot on medium heat, add the bacon and saute until crisp. Remove the bacon to a paper towel and let hit drain. Now to the bacon drippings, add the leeks, parsnips, carrot, garlic, turnip, and onion and cook until tender. 5-7 minutes.
2. Potatoes - And the potatoes and cook until heated, just a minutes or so and combined well with the other vegetables. Then add the flour to make a roux. Cook just a minute to make sure everything is well combined.
3. Sauce - Slowly add in the milk, cream and broth and bring to a medium boil until the sauce slightly thickens. The starch of the potato will also help to thicken the sauce naturally.
4. Simmer - Reduce the heat and let the soup simmer uncovered until everything is tender. This takes around 20-30 minutes. Now my TIP: I like to go in with my potato masher and just mash a few times. Not breaking up everything, but just a few vegetables to give it even a more creamy texture.
5. Season - Salt, pepper, thyme parsley, white wine or vermouth and red pepper flakes. Just cook 5 minutes to combine the flavors.
6. Serve - Now you can serve immediately or you can let or cool and then cover for the next day. Reheat on the stove top before serving. Garnish with the bacon bits. Now I love these in small bread bowls, but you don't have to if you don't want. The soup is equally served with a nice slice of grilled bread on the side. To me it is just so much fun and unique to serve them in the bowls as a treat to your guests.
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