Hearty Carrot Chowder
Hearty Carrot Chowder

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, hearty carrot chowder. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Hearty Carrot Chowder is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Hearty Carrot Chowder is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook hearty carrot chowder using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Hearty Carrot Chowder:
  1. Get 3 tbsp olive oil, extra virgin
  2. Take 2 large onions, minced
  3. Get 2 1/2 tsp salt
  4. Make ready 1 tsp red pepper flakes
  5. Get 2 tbsp granulated garlic
  6. Make ready 1 tsp bay leaf, ground
  7. Make ready 1/2 tsp rosemary, ground
  8. Take 1 tsp fennel seed
  9. Make ready 8 large carrots, minced
  10. Make ready 2 cup water
  11. Get 10 large carrots, coined
  12. Prepare 5 large potatoes, diced
  13. Get 5 large baby bello mushrooms, sliced
  14. Take 1 small handful flat parsley, chopped coarsely
  15. Prepare 1 medium stalk celery, sliced at a bias
  16. Take 16 oz half and half cream
  17. Prepare 4 cup whole milk
  18. Take 1/2 cup pecorino Romano cheese
  19. Make ready 1 tsp basil, minced (optional)
Instructions to make Hearty Carrot Chowder:
  1. In an 8-quart stockpot, add about 3 tablespoons oil and heat on low.
  2. Add the onions, minced carrots, salt, pepper flakes, granulated garlic, bay, rosemary, fennel seed, stir and marry them together.
  3. Stir in the water, and as long as the onions are translucent and carrots cooked through, cool them a few minutes.
  4. Transfer the mixture to a big ol' blender, and puree.
  5. Transfer the puree back to the stockpot, and add in the coined carrots, potatoes, mushrooms, celery, and parsley, and heat on medium heat.
  6. Add the cream, stir to incorporate, and get back up to temp.
  7. Cup by cup, add the milk. Don't add a cup until the soup is back up to temp from the last cup.
  8. Stir in the cheese, add basil if you like, and add more salt and granulated garlic to taste.

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