Fall Vegetable Chowder with Garlic-and-Herb-Buttered Toast
Perfect for chilly fall days, this thick and creamy harvest veggie chowder is sure to warm your soul.
1. Chowder: In large heavy-bottomed saucepan set over mediumlow
heat, cook bacon, flipping occasionally, for 5 to 8 minutes or
until fat renders and becomes crispy around edges. Transfer to
paper towel–lined plate to drain. Remove all but 1 tbsp bacon fat
2. Set saucepan over medium heat and add butter. Add celery,
leeks, red pepper, thyme and garlic; cook, stirring occasionally,
for 3 to 5 minutes or until starting to soften. Sprinkle flour over
top. Cook, stirring occasionally, for 2 to 3 minutes.
3. Slowly whisk in broth while bringing to a boil. Stir in milk and
cream; bring back to a boil. Stir in carrot, cauliflower, potatoes,
bay leaves, Old Bay seasoning, salt and pepper. Reduce heat to
a simmer; cook, stirring occasionally, for 15 to 18 minutes or
until vegetables are tender. Remove bay leaves and thyme
4. Toasts: Preheat broiler.
5. In small saucepan over medium heat, melt butter. Add garlic,
salt, pepper and garlic powder; stir until butter melts and
mixture is combined. Remove from heat and stir in chives,
parsley and oregano.
6. Just before serving chowder, arrange sourdough on foil-lined
7. Broil, turning once, for 2 to 4 minutes or until golden brown and
toasted. Brush with melted herb butter.
8. Serve chowder topped with reserved bacon and toasts on the
Tip: Change up chowder by substituting or adding your favorite fall
veggies. Think: diced squash, halved Brussels sprouts and/or thinly