Green Mountain Potato Chowder

Serving Size : 4
Ingredients

for prepare Green Mountain Potato Chowder

:

Amount	Measure	Ingredient - Preparation Method
2	quarts	Beef broth - preferably homemade
1	pound	Maine potatoes; (4 medium) - peeled and cut
into 1/2" cubes green mountain potato chowder
2		Carrots - peeled and diced
3		Tomatoes - diced
3		Leeks; washed - sliced thin
1/2		Celery root (celeriac) - diced, (optional)
3		Branches parsley - left whole
1	small	Bay leaf
1	teaspoon	Thyme
Salt and pepper to taste green mountain potato chowder
4	tablespoons	Sour cream or yogurt
CROUTONS green mountain potato chowder
4		Slices pumpernickel
4	ounces	1/4" slab bacon

Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper. Return to boil, reduce heat, cover, and simmer for 30 minutes. Meanwhile, dice the pumpernickel and the bacon. Fry bacon in skillet until partly cooked, the add pumpernickel cubes and fry until bacon is dark and bread is crisp. Set aside. When vegetables are tender remove parsley and bay leaf and blend in sour cream or yogurt. Adjust seasonings to taste. Simmer for another minute. Ladle chowder into serving bowls and garnish with croutons and bacon. The flavor improves with reheating, so make chowder in advance if possible. Makes 4 to 6 servings. This recipe, by Heidi M. Smith, won second prize for potatoes in the 2nd Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie Aspegren, September 93 Round Robin.

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