Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Beef broth;
- preferably homemade
1 lb Maine potatoes; (4 medium),
- peeled and cut
- into 1/2" cubes
2 Carrots; peeled and diced
3 Tomatoes; diced
3 Leeks; washed, sliced thin
1/2 Celery root (celeriac);
- diced, (optional)
3 Branches parsley; left whole
1 sm Bay leaf
1 ts Thyme
Salt and pepper to taste
4 tb Sour cream or yogurt

--------------------------CROUTONS-------------------------------
4 Slices pumpernickel
4 oz 1/4" slab bacon

Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks,
celery root, parsley, bay leaf, thyme, salt and pepper. Return to
boil, reduce heat, cover, and simmer for 30 minutes. Meanwhile, dice
the pumpernickel and the bacon. Fry bacon in skillet until partly
cooked, the add pumpernickel cubes and fry until bacon is dark and
bread is crisp. Set aside.

When vegetables are tender remove parsley and bay leaf and blend in
sour cream or yogurt. Adjust seasonings to taste. Simmer for another
minute. Ladle chowder into serving bowls and garnish with croutons
and bacon. The flavor improves with reheating, so make chowder in
advance if possible. Makes 4 to 6 servings.

This recipe, by Heidi M. Smith, won second prize for potatoes in the
2nd Annual Great New England Cookoff, sponsored by Yankee Magazine.
Christie Aspegren, September 93 Round Robin.

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