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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Another recipe from the RSVP section of a November 1981 issue of Bon Appetit. It was requested from Maxwell's Bistro in Eureka, California.This recipe goes together quickly, can be doubled or tripled easily and freezes well. Substitute vegetable broth to make this vegetarian.If you want a heartier chowder, add two peeled and diced potatoes and 1 pound of browned ground beef or browned bulk pork sausage. Serve with hot, crusty rolls and a salad. Ingredients:
1/4 lb bacon, cut into 1/2-inch pieces (freeze slightly to make this easier) |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 cup chopped celery (including some leaves) |
1 tablespoon flour |
1 (15 1/2 ounce) can red kidney beans, undrained |
1/2 cup thinly sliced carrot |
2 tablespoons chopped fresh parsley |
1 bay leaf |
1/8 teaspoon dried thyme, crumbled |
2 cups beef broth |
salt & freshly ground black pepper |
Directions:
1. Saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp; remove with slotted spoon and set aside for garnish.
2. Drain all but 3 tablespoons of fat from pan.
3. Add onion,green pepper and celery to pan and saute over medium heat until softened, 5 to 8 minutes.
4. Remove from heat and stir in flour.
5. Add beans,carrots,parsley,bay leaf.thyme and beef broth and blend well.
6. Bring to a boil over medium high heat.
7. Reduce heat, cover and simmer 40 minutes or until carrots are tender. ( Add pototoes with carrots if using them. Add meat here too.).
8. Ladle into bowls, garnish with reserved bacon and serve.
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