Root Vegetable Chowder


3/4 lb bacon, chopped

2 Jersey Fresh onions

2 Jersey Fresh carrots

4 Jersey Fresh celery ribs

2 Jersey Fresh parsnips

1 Jersey Fresh turnip

1 Jersey Fresh sweet potato

3 Jersey Fresh red potatoes

3/4 cup all-purpose flour

1/2 tsp salt

1/2 tsp cayenne pepper

32 oz chicken broth

1 cup half & half

1/4 tsp hot sauce

1 TB Worcestershire sauce

2 bay leaves

1/2 cup Jersey Fresh parsley, minced




30m prep time / 60m cook time

1. Chop all of the vegetables
2. In a Dutch oven, cook the bacon over medium heat until crisp. Remove to a paper towel lined dish. Remove all but 3 TB of drippings in Dutch oven
3. Add the onions, carrots, celery, parsnips and turnips to the Dutch oven. Cook and stir for 6-8 minutes or until fragrant
4. Sprinkle vegetables with flour, salt and cayenne. Stir until blended
5. Gradually add in the broth, mixing as you add. Bring to a boil and cook for 2 minutes or until thickened, stirring often
6. Stir in the sweet potato, red potatoes, hot sauce, Worcestershire and bay leaves
7. Reduce heat and cover. Let simmer for 15-20 minutes or until potatoes are tender
8. Remove bay leaves. Add the half & half, bacon and parsley. Stir until heated through

Jersey Fresh Product(s) Used: Carrots Herbs Onions Parsnips Potatoes

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