Hearty Vegetable Chowder
By Nick IversonPublished on August 23, 2013
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
6 slices bacon, chopped1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces2 celery ribs, halved lengthwise, and cut into ½-inch pieces1 teaspoon minced fresh thyme Salt and pepper 1 ½ pounds russet potatoes, peeled and cut into 1-inch pieces2 garlic cloves, minced4 cups chicken broth 1 bay leaf ½ cup half-and-half 1 tablespoon minced fresh chives 1 teaspoon lemon juice
Before You Begin
If your blender lid has a vent, open it (and cover with a towel) when blending so the steam can escape.
Instructions
- Cook bacon in Dutch oven over medium heat until fat has rendered and bacon is nearly crispy, 7 to 9 minutes. Add leeks, carrots, celery, thyme, and 1 teaspoon salt and cook until leeks are translucent, about 8 minutes. Add potatoes and cook, stirring constantly, until starch begins to release and coat vegetables, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and bay leaf and bring to boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes. Discard bay leaf. Transfer 1 cup of vegetables (using slotted spoon) and 2 cups of soup broth to blender; process until smooth, about 1 minute. Stir processed soup back into pot. Stir in half-and-half, chives, and lemon juice and gently rewarm soup. Season with salt and pepper to taste. Serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
6 slices bacon, chopped
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 celery ribs, halved lengthwise, and cut into ½-inch pieces
1 teaspoon minced fresh thyme
Salt and pepper
1 ½ pounds russet potatoes, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken broth
1 bay leaf
½ cup half-and-half
1 tablespoon minced fresh chives
1 teaspoon lemon juice
Test Kitchen Techniques
Ingredients
6 slices bacon, chopped
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 celery ribs, halved lengthwise, and cut into ½-inch pieces
1 teaspoon minced fresh thyme
Salt and pepper
1 ½ pounds russet potatoes, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken broth
1 bay leaf
½ cup half-and-half
1 tablespoon minced fresh chives
1 teaspoon lemon juice
Test Kitchen Techniques
Ingredients
6 slices bacon, chopped
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 celery ribs, halved lengthwise, and cut into ½-inch pieces
1 teaspoon minced fresh thyme
Salt and pepper
1 ½ pounds russet potatoes, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken broth
1 bay leaf
½ cup half-and-half
1 tablespoon minced fresh chives
1 teaspoon lemon juice
Test Kitchen Techniques
Why This Recipe Works
For this hearty vegetable dish, we start by sautéing leeks, carrots, and celery in bacon fat. After adding russet potatoes, we stir vigorously to release the potatoes’ starch, which gives the finished stew a silky-smooth texture. Chicken broth is the base of the chowder, and thyme, garlic, and bay leaves provide the backbone of flavor. Pureeing a portion of the stew and adding it back in thickens the dish, and finishing with half-and-half for richness, chives for brightness, and lemon juice for tang adds refinement.
Before You Begin
If your blender lid has a vent, open it (and cover with a towel) when blending so the steam can escape.
Instructions
- Cook bacon in Dutch oven over medium heat until fat has rendered and bacon is nearly crispy, 7 to 9 minutes. Add leeks, carrots, celery, thyme, and 1 teaspoon salt and cook until leeks are translucent, about 8 minutes. Add potatoes and cook, stirring constantly, until starch begins to release and coat vegetables, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and bay leaf and bring to boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes. Discard bay leaf. Transfer 1 cup of vegetables (using slotted spoon) and 2 cups of soup broth to blender; process until smooth, about 1 minute. Stir processed soup back into pot. Stir in half-and-half, chives, and lemon juice and gently rewarm soup. Season with salt and pepper to taste. Serve.
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