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.