Fall Vegetable Chowder with Garlic-and-Herb-Buttered Toast

Chowder:

1. Step 1

   In large heavy-bottomed saucepan set over medium-low 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 from saucepan.

2. Step 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. Step 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 sprigs.

Toasts:

1. Step 1

   Preheat broiler.

2. Step 2

   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.

3. Step 3

   Just before serving chowder, arrange sourdough on foil-lined baking sheet.

4. Step 4

   Broil, turning once, for 2 to 4 minutes or until golden brown and toasted. Brush with melted herb butter.

5. Step 5

   Serve chowder topped with reserved bacon and toasts on the side.