It’s mid February which means either you are sick or you know a loved one that is. The last push of those nasty flu bugs is here and they aren’t going to stop until they have made everyone they possibly can miserable before the relief of spring hits.
Here is a recipe to help protect yourself and help someone who is already sick boost their immune system. Look at all those pretty vegetables! There are nine total. Good bye bug!
This chowder came together lovely and like other chowders isn’t weighed down with an immense amount of butter, cream, or cheese (or a combo of all three – yikes!) I used fat free milk in this and it still came out incredibly thick and satisfying.
The only labor intensive part of this is all the chopping but blast some Mumford & Sons and you’ll be good to go. Their Grammy performance? Love.
Feel better soon, Kelly!
- 4 slices bacon, chopped
- olive oil, if needed
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 cup diced zuchinni
- 1 cup diced red bell pepper
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 tbs unsalted butter
- 3 tbs flour
- 2 cups chicken stock
- 2 cups milk
- 1 cup corn
- 2 tsp freshly minced oregano
- 2 tsp freshly minced thyme
- 1 bay leaf
- 1 cup diced potato, your choice (I kept skin on, rustic style)
- salt & pepper to taste
- Warm your dutch oven or soup pot over medium heat. Add bacon and cook until lightly browned. Remove with a slotted spoon and set aside.
- If there isn't a good amount of bacon grease add a tbs or two of olive oil to the pan (I needed to). Saute your onion/celery/carrots until soft, roughly 5 minutes.
- Add in your zuchinni/red pepper/broccoli/cauliflower and saute an additional 5 minutes until soft. Remove all veggies from the pot and set aside.
- Melt your butter and whisk in the flour, stirring constantly, cooking for a minute or two. Slowly add your chicken stock, whisking constantly. Do the same with the milk.
- Add in your corn, herbs, bay leaf, potatoes, and the cooked veggies to the pot. Bring to a simmer and cover to cook until the potatoes are softened and the flavors have blended together. I left mine going a half hour or so and checked it a few times.
- Season to taste with salt & pepper. It needs a good amount.
- Note, you can make this entirely vegetarian by omitting the bacon and using vegetable stock.
Alright flu, leave my friends & family ALONE!
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This sounds delicious and perfect for our meatless mondays – minus the bacon and chicken stock. You have great ideas Court!
Ah, thank you! Yes this can work perfectly strictly vegetarian! Veggie stock and olive oil and you’re good to go.