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Roast Vegetable Chowder




Source of Recipe


Woman's Day


List of Ingredients




1 1⁄4 lb small yellow-fleshed, white or red new potatoes, scrubbed
1 lb assorted small yellow, red and orange carrots, scrubbed, trimmed and halved lengthwise
3 ears fresh corn, shucked
Nonstick spray
4 medium leeks
2 Tbsp stick butter
6 oz sliced Canadian bacon, stacked, halved, then cut crosswise in narrow strips
1 cup chicken broth
1⁄3 cup all-purpose flour
5 cups whole milk



Recipe



1. Heat oven to 425�F. Have 2 rimmed baking sheets ready.
2. Arrange potatoes, carrots and corn on baking sheets. Coat vegetables generously on all sides with nonstick spray. Roast 20 to 30 minutes until tender. Let cool while preparing leeks.
3. Cut roots from leeks. Pull off 1 or 2 tough outer green and white leaves. Cut off tough top green portion. Cut leeks in half lengthwise and swish in a large bowl of water, changing water as needed until all dirt is removed. Cut crosswise in thin slices.
4. When roast vegetables are cool enough to handle, cut potatoes in 3⁄4-in. pieces, carrots crosswise in 1⁄2-in.-thick slices and corn from cobs.
5. Melt butter in a 4- to 5-qt pot. Add leeks and stir over medium-high heat 4 to 5 minutes until wilted. Stir in bacon.
6. Whisk broth with flour until smooth. Stir into leeks. Cook, stirring, 1 to 2 minutes until thickened. Add milk; cook, stirring often, 4 to 5 minutes until milk simmers. Add vegetables; cook 2 minutes or until chowder is thickened and hot.