Informations supplémentaires
30 min.
|
674 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion and parsley. Thinly slice the celery and mushrooms. Cut the potatoes into small cubes. Thinly slice the bacon.
2. Cook the bacon
Place the bacon in a large pot and heat over medium-high heat. Cook 5-7 minutes until the bacon is cooked. Remove from the pan with a slotted spoon.
3. Cook the vegetables
Add the onion, celery and mushrooms to the pot. Cook 3-4 minutes over medium-high heat. Add salt and pepper. Add the potatoes and cook for 1-2 minutes. Add the flour and mix.
4. Add the broth
Preheat the oven to 400°F. Add the broth cube, bacon and 3 2P | 5 3P cups of water. Bring to a boil and cook 12-15 minutes over medium heat. Add the cream and cook 4-5 minutes. Adjust the salt and pepper to taste.
5. Bake the croutons
Slice the bread into croutons. Place on a baking sheet. Bake in the oven for 8-10 minutes. It's possible to make thinner croutons for kids.
6. Plate your dish
Serve the chowder with the croutons and garnish with parsley. Bon appétit!
100gWhite Medium Mushroom
500gYellow Potato(es)
0.5unitYellow Onion(s)
1unitCelery
132gBacon
1unitChicken Broth Cube(s)
120mlCream 18%
30gAll-Purpose Flour
1unitFresh Italian Parsley
1unitCiabatta Bread
What you need
pot, sheet pan, bowl
674 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
36g
55%
cholesterol
70mg
23%
fiber
9g
36%
protein
20g
saturated
14g
70%
sodium
717mg
30%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg