Chicken-and-Roasted Vegetable Chowder

Chicken-and-Roasted Vegetable Chowder
Photo by Ralph Anderson

Ingredients

  • 12 plum tomatoes
  • 1 teaspoon salt
  • ¼ cup chopped fresh parsley
  • 4 garlic cloves, minced
  • 1 (6-ounce) can tomato paste
  • 4 (16-ounce) cans fat-free chicken broth
  • 4 medium-size red potatoes(1 1/2 pounds)
  • + 9 more ingredients
    • 2 celery stalks
    • 4 turnips, peeled (1 pound)
    • 3 large carrots
    • ½ medium rutabaga, peeled (1 pound)
    • 2 teaspoons freshly ground pepper, divided
    • 2 teaspoons chopped fresh rosemary
    • 3 tablespoons olive oil, divided
    • 4 (4-ounce) skinned and boned chicken breast halves
    • 1 medium onion

Cut tomatoes in half lengthwise; place, skin side down, in a lightly greased 15- x 10-inch jellyroll pan. Sprinkle with 1/2 teaspoon pepper.Bake at 300° for 1 to 1 1/2 hours or until tender and lightly charred; cool. Cut into 1/4-inch pieces; set aside.Cut potatoes and next 3 ingredients into 1/2...

View full recipe at My Recipes

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