Italian Dutch Oven Chowder

Although this soup is hearty and delicious with only vegetables, include oysters to follow the traditional Italian-style recipe.

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  • Makes: 8 servings
  • Makes: 12 cups
  • Start to Finish: 55 mins

Italian Dutch Oven Chowder

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4.0 by 1 people

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Directions

  1. 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.
  2. Add carrots, parsnips, and onions to Dutch oven. Cook over medium heat for 8 to 10 minutes or until brown, stirring occasionally.
  3. 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.)
  4. 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.
  5. 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. Makes 12 cups (8 to 10 side-dish servings).
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Nutrition Facts (Italian Dutch Oven Chowder)

  • Per serving:
  • 267 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 23 mg chol.,
  • 566 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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