Root vegetable chowder

10 servings

Ingredients

Quantity Ingredient
¾ pounds bacon; julienned
2.00 cup chopped onions
1.00 cup chopped celery
1.00 cup small-diced carrot
1.00 cup small-diced parsnips
1½ teaspoon salt
½ teaspoon cayenne pepper
6.00 bay leaves
¾ cup all-purpose flour
8.00 cup chicken stock
1.00 cup diced sweet potatoes
¼ pounds new potatoes; quartered
1.00 cup half-and-half
½ cup finely-chopped parsley
¼ teaspoon tabasco sauce
1.00 teaspoon worcestershire sauce
1 fried beet chips; for garnish

Directions

In a hot stock pot, render the bacon for 5 minutes. Add the onions, celery, carrots, and parsnips. Saute for 10 minutes or until the vegetables are soft and wilted. Season with salt and cayenne. Add the bay leaves. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock. Add the sweet potatoes and potatoes. Bring the liquid up to a simmer and cook for 15 minutes.

Stir in the half-and-half, parsley, Tabasco, and Worcestershire sauce. Garnish the soup with fried beet chips. This recipe yields 10 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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