Repeat process until water is clear when swirled with rice.
Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes.Pour the chicken stock into the pot and stir to combine.
Use a whisk if necessary to break up any lumps.Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes.Season the chowder with the salt and cayenne and stir in the cream.
Serve with the bacon and parsley as garnish..Originally appeared: September 2013.(Keep screen awake).
fresh lime juice (from 3 large limes).
coconut vinegar or unseasoned rice vinegar.Incorporating the herbs at the last minute helps preserve their color and flavor.
If you want to make it ahead of time, simply hold off on adding the herbs until right before you serve.. "I am not one to choose favorites, but I got to say the tarragon is really standing out here," Justin says."It's light, but it's super satisfying.
This is so perfect for spring.".Get the Recipe: Spring Herbs Soup with Fregola and Pancetta(Keep screen awake).
