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- Category: Past Issues
Greetings. Even when the days are warm and bright, as soon as the sun begins to set, the temperature seems to plummet. The warmth of the kitchen calls, as does the need to make soup. This one can be served within about 45 minutes, including all of the prep work. If you want to make it even quicker, eliminate the peppers and carrots, and increase the amount of corn to make a tasty corn chowder. Serve with a salad, and any kind of bread, rolls, or muffins.
Vegetable Chowder
4 slices thick-cut bacon
½ cup chopped onions
¾ cup chopped red bell peppers
½ cup grated carrots
½ cup dry, white wine
2 cups chicken stock
1½ cups diced potatoes
½ cup half and half
1½ cups corn kernels (fresh or frozen)
1 teaspoon herbes de Provence
salt and pepper to taste
Chop bacon into 1-inch pieces.
In a 3-quart saucepan, cook bacon over medium heat until it begins to brown.
Add onions and red peppers, and continue cooking until onions are
translucent, about 5 minutes. Adjust heat to medium low, add carrots,
and continue to cook for another 2 minutes. Add wine to deglaze the pan.
Add chicken stock and potatoes, and cook until potatoes are just tender.
Add half and half, corn, and herbes de Provence, and heat through,
but do not allow to boil. Add salt and pepper to taste.
Serves 2.