Sunday, February 14, 2010

Vegetable Chowder

I've had this recipe so long, I really can't even remember where I got it. But it's Ken's VERY favorite soup that I make. It's a little time consuming, peeling and cutting up all those potatoes and veggies, but so worth it.
8 slices bacon, cooked and crumbled (pre-cooked is okay)
6 green onions (the whole thing), chopped OR 1 large onion, diced
10 med. potatoes, peeled and cubed
1/4 cup chopped green pepper 
2 stalks celery, diced
3 carrots, peeled and sliced
2 cloves garlic, minced
1 quart boiling water with heaping T. ham (or chicken) flavored Better than Boillion
Salt to taste
1 T. worcestire sauce
Several drops Tabasco ( this is the secret ingredient that makes it so good)
1 quart half and half
In a large kettle, saute bacon, then add carrots and celery. Saute for a couple of minutes, then add all veggies, Water and seasonings. Cover and simmer until veggies are tender. Mash with a potato masher. Pour in half and half. Slowly heat, but do not boil. Taste and add more of the following as desired:  Salt, pepper, garlic salt, more tobasco, more better than boillion, more worcestire sauce.  Adjust the seasonings until it tastes the way you like it.  


Kristen Mackrory said...

This looks so yummy and would be perfect for our snow day here at home. I only have 1/2 of whipping cream. Would that mixed with milk work in place of the half and half?

Michelle said...

Delicious! We had this tonight, and LOVED it. I only put about 2 cups of half and half (1/2 of what the recipe called for), and it still was plenty creamy. I didn't bother to peel the potatoes, either. There were bits of potato peel in the soup in the end, but that doesn't bother us. I figure it adds fiber, and it was easier that way. Jaron (my two year old), gobbled this down and asked for seconds. Thanks for a great recipe!