| italian Oven Chowder to Enjoy This Hearty Chowder As The Italians Do, Be Sure To Include The Oysters. 4 Slices Bacon
2 Large Carrots, Sliced 1/2 Inch Thick
2 Medium Parsnips, Sliced 1/2 Inch Thick,
Cutting Larger Pieces In Half
2 Medium Onions, Cut Into Thin Wedges
3 Medium Potatoes, Chopped
2 (14 1/2 Ounce) Cans Reduced-sodium Chicken Broth
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Pepper
3 Tablespoons Margarine Or Butter, Melted
3 Tablespoons All-purpose Flour
2 Cups Milk
2 Cups Frozen Whole Kernel Corn
1 Pint Shucked Oysters With Juice (optional)
snipped Chives Or Parsley (optional) in A 4-quart Dutch Oven Cook Bacon Until Crisp. Remove Bacon, Reserving 1 Tablespoon Drippings In The Pan. Drain Bacon On Paper Towels; Crumble And Set Aside. add Carrots, Parsnips, And Onions To Dutch Oven. Cook Over Medium Heat For 8 To 10 Minutes Or Till Brown, Stirring Occasionally. add Potatoes, Chicken Broth, Garlic Salt And Pepper. Bring To Boiling; Reduce Heat. Cover And Simmer About 15 Minutes Or Until Potatoes Are Tender. (at This Point The Soup Can Be Cooled, Covered, And Chilled In The Refrigerator Overnight.) in A Small Mixing Bowl Stir Together Melted Margarine Or Butter And Flour. Stir Flour-margarine Mixture, Milk, And Corn Into Chowder Mixture In Dutch Oven. Cook And Stir Over Medium Heat Until Slightly Thickened. If Desired, Add Oysters And Liquid To Soup; Heat Through. Sprinkle Each Serving With Crumbled Bacon And Chives Or Parsley, If Desired. |
