Ingredients
- 2 quarts beef broth -- preferably homemade shopping list
- 1 pound Maine potatoes; (4 medium) -- peeled and cut into 1/2" cubes shopping list
- 2 carrots -- peeled and diced shopping list
- 3 tomatoes -- diced shopping list
- 3 Leeks; washed -- sliced thin shopping list
- 1/2 celery root (celeriac) -- diced, (optional) shopping list
- 3 Branches parsley -- left whole shopping list
- 1small Bay leaf shopping list
- 1 teaspoon thyme shopping list
- salt and pepper to taste shopping list
- 4 tablespoons sour cream or yogurt shopping list
- For croutons shopping list
- 4 Slices pumpernickel shopping list
- 4 ounces 1/4" slab bacon shopping list
How to make it
- 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.
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