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Hearty Carrot Chowder Recipe

Hearty Carrot Chowder Recipe
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Cooking Time : 1 minutes
Serving : 12
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Prepare the ingredients before making Hearty Carrot Chowder in your home. Then, follow these steps below to serve Hearty Carrot Chowder for your family or friends.

Ingredients: Hearty Carrot Chowder

  • 3 tbsp olive oil, extra virgin
  • 2 large onions, minced
  • 2 1/2 tsp salt
  • 1 tsp red pepper flakes
  • 2 tbsp granulated garlic
  • 1 tsp bay leaf, ground
  • 1/2 tsp rosemary, ground
  • 1 tsp fennel seed
  • 8 large carrots, minced
  • 2 cup water
  • 10 large carrots, coined
  • 5 large potatoes, diced
  • 5 large baby bello mushrooms, sliced
  • 1 small handful flat parsley, chopped coarsely
  • 1 medium stalk celery, sliced at a bias
  • 16 oz half and half cream
  • 4 cup whole milk
  • 1/2 cup pecorino Romano cheese
  • 1 tsp basil, minced (optional)

How to Make Hearty Carrot Chowder

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Hearty Carrot Chowder in your home by yourself.

    Step 1
  • In an 8-quart stockpot, add about 3 tablespoons oil and heat on low.
  • Step 2
  • Add the onions, minced carrots, salt, pepper flakes, granulated garlic, bay, rosemary, fennel seed, stir and marry them together.
  • Step 3
  • Stir in the water, and as long as the onions are translucent and carrots cooked through, cool them a few minutes.
  • Step 4
  • Transfer the mixture to a big ol' blender, and puree.
  • Step 5
  • Transfer the puree back to the stockpot, and add in the coined carrots, potatoes, mushrooms, celery, and parsley, and heat on medium heat.
  • Step 6
  • Add the cream, stir to incorporate, and get back up to temp.
  • Step 7
  • Cup by cup, add the milk. Don't add a cup until the soup is back up to temp from the last cup.
  • Step 8
  • Stir in the cheese, add basil if you like, and add more salt and granulated garlic to taste.
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