The rainy days are here again and I my never ending craving for a warm bowl of soup is back. They definitely make gloomy days warmer and fill your stomach when you are too lazy to cook a heavy meal. I usually have a love affair with different types of noodles, but now I’m into creamy soups and chowders.
Bacon and egg chowder is a simple and easy recipe that you can prepare. You may add some heavy cream or half and half for a creamier dish. Eat it with some warm rolls or even crusty bread. This soup can also be a yummy starter for dinner or a wonderful side to salads.
5 slices side bacon
1 teaspoon oil
2 stalks celery, chopped
2 potatoes, peeled and diced
2 carrots, peeled and diced
1 onion, chopped
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon dried marjoram
Salt and pepper to taste
2 tablespoons all-purpose flour
3 cups milk
1 cup chicken stock
4 hard-boiled eggs, coarsely chopped
Heat the oil in a large saucepan over medium heat. Fry the bacon for 4-6 minutes until they are crisp and crumbly. Transfer the bacon to a plate lined with paper towels to train the excess oil.
Place the celery, potatoes, carrots and onions in the same pan. Stir in the mustard, Worcestershire sauce and marjoram. Cook the vegetables for 5-8 minutes until the edges are browned. Season it with salt and pepper.
Combine the milk, chicken stock and flour in a medium sized bowl. Mix well. Pour the milk and stock mixture into the saucepan with vegetables. Increase the heat to high and bring it to a boil. After, reduce the heat and let it simmer covered for 12-15 minutes until the vegetables are tender. Let the soup cool for 15-20 minutes.
Once the soup is cool, pour it into a food processor or blender in batches. Puree the soup until smooth. Put the soup back into the saucepan and set the heat to medium. Heat the soup for 5 minutes until heated through. Add the chopped eggs and stir. Ladle the soup into individual bowls and top with bacon. Serve warm with rolls or salad.
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