Potato Parsnip and Bacon Chowder Recipe

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Potato Parsnip and Bacon Chowder
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Ingredients:

Directions:

  1. In a large pot, cook the bacon over medium heat until crisp; transfer to a paper towel, when cool enough to handle, chop into small pieces; set aside.
  2. Add in the oil to the bacon drippings in the pot, and heat over medium heat.
  3. Add in onions and garlic; saute until tender but not brown (about 4 minutes).
  4. Add in parsnips, carrots and thyme; saute for 5 minutes.
  5. Add in potatoes and then the flour; stir 1 minutes to coat.
  6. Gradually add in milk, half and half and chicken broth; bring to a boil, reduce heat, simmer uncovered until veggies are tender and soup thickens slightly, stirring occasionally (about 20-25 minutes).
  7. Season with salt and pepper, and add in the bacon; simmer for another minute.
  8. Ladle into serving bowls and sprinkle with grated Parmesan cheese if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 318.27 Kcal (1333 kJ)
Calories from fat 111.14 Kcal
% Daily Value*
Total Fat 12.35g 19%
Cholesterol 21.17mg 7%
Sodium 573.4mg 24%
Potassium 945.28mg 20%
Total Carbs 44.37g 15%
Sugars 12.51g 50%
Dietary Fiber 7.8g 31%
Protein 7.76g 16%
Vitamin C 21.6mg 36%
Vitamin A 1.4mg 48%
Iron 2.2mg 12%
Calcium 195mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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