Bacon Brussels Sprouts Chowder
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 pound Brussels sprouts
- 2 large Yukon Gold potatoes, peeled and cut into quarters
- 4 cups chicken broth
- 4 strips of bacon, cut into 1 inch pieces
- Salt and pepper
Instructions
- Cut the bottoms off of the Brussels sprouts and peel the outside leaves off, saving the leaves for later. Cut them in half and place them in a large saucepan with the potatoes and the broth.
- Bring the broth to a simmer over medium high heat and cook until sprouts and potatoes are tender, about ten minutes.
- While the soup is simmering, cook the bacon in a skillet over medium high heat until crispy. Remove the bacon and drain on paper towels.
- Add the reserved sprout leaves to the skillet and cook until crispy. Add to the paper towels with the bacon.
- When the sprouts and potatoes are tender, puree the soup either directly in the pot with an immersion blender, or by ladling it into a standard blender and pureeing.
- Season the chowder with salt and pepper to taste. Serve garnished with the bacon and crispy leaves.
Find it online: https://www.framedcooks.com/bacon-brussels-sprouts-chowder/