Hearty potato chowder with onion, carrots, bacon, parsley, paprika and a hint of sage.
2 bacon strips
1 small onion, chopped
4 medium potatoes, peeled and diced
2 carrots, peeled and sliced
2 cups hot water
1 1/2 teaspoons salt
1/4 teaspoon ground sage
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1 teaspoon dried parsley flakes
2 tablespoons all-purpose flour
2 cups milk
- Fry bacon until crisp in a Dutch oven. Remove bacon; drain on paper towels.
- Add onion and sauté until limp. Add potatoes, carrots, hot water and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings.
- Blend flour with 1/4 cup of milk and add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened.
- Crumble bacon and sprinkle over the soup.
Makes 4 to 6 servings.