Garden Harvest Chowder
Delicious Garden Harvest Chowder!
I find that it's a good idea to assemble your cooking '"tools" and have them ready before starting your chowder. I used the following:
Large Soup pot with cover
Vegetable peeler or Paring knife
Kitchen (Chef's) knife
Tablespoon measuring spoon
Long handled spoon for stirring ( I like wood or bamboo ones)
I also like to get all my chowder ingredients out so I don't have to keep opening and shutting the fridge door and the kitchen cupboard doors and drawers to get things as I'm cooking.
I'm including the link to Savage Forest Farm where you can get the "Soup to Nuts" seasoning:
Make it a full meal!
This Harvest Chowder is easily made into a full meal when you add a salad and bread to the menu. It would pair well with any of the following:
Sliced Heirloom tomatoes & red onion with Garlic bread
Mixed baby greens & grape tomatoes with Dinner rolls
Coleslaw with Corn muffins
Waldorf Salad (Apples/Celery/Walnuts) with Buttermilk Biscuits
Garden Harvest Chowder
- 3 large stalks celery
- 1 large onion
- 3 large carrots
- (optional) 3 cloves garlic
- (optional) 1/2 of medium size jalapeno pepper
- 2 tablespoons olive oil
- 1/2 pound thick-sliced bacon
- 4 large or 5 medium sized potatoes
- 6 cups chicken or vegetable broth
- * 2 teaspoons "Soup to Nuts" seasoning blend from Savage Forest Farm, (or 1 teaspoon salt & 1/2 teaspoon ground pepper)
- ** 2 cups corn, (16 oz can, drained or use frozen)
- 2 tablespoons dried parsley, (or 1/4 cup chopped fresh parsley)
- *https://www.savageforestfarm.com/ .
- **you can substitute cut broccoli, cauliflower, zucchini, summer squash, green beans, turnip, or do a mixture of corn with any or all of these.
- Chop the celery and onion. Peel and dice the carrots. If using the garlic and jalapeno, mince small.
- Put olive oil into large pot. Add the celery, onion, carrots, garlic and jalapeno. Saute the vegetables over medium heat until golden. Take off heat.
- Dice the bacon and cook in separate pan until crisp. Using slotted spoon, remove the bacon to a bowl. Set aside.
- Peel and dice the potatoes. Brown in the bacon fat. Using slotted spoon, remove the potatoes and add to the pot with the other vegetables.
- Add the broth. Bring to a boil over high heat. Turn heat down to medium and simmer until vegetables are tender, about 25 minutes.
- Add the corn and parsley. Heat over medium heat about 5 more minutes (about 10 minutes if using frozen corn).
- Add the milk and simmer 5 more minutes.
- Add the crisp bacon and serve!
GARDEN HARVEST CHOWDER RECIPE PICTURES
© 2019 Ruth A Savage