Rabbit Hill Inn

Rabbit Hill Inn Navigation Menu

Book the #4 Top Resort in New England
Reservations

Enter Your Check-In & Check-Out Dates

Reservations

Rates always include:

  • complimentary full breakfast
  • afternoon sweets
  • free wi-fi
X
Breakfast Corn Chowder with Poached Eggs at Rabbit Hill Inn

Rabbit Hill Inn Breakfast Corn Chowder w/ Poached Eggs Recipe

Breakfast corn chowder with poached eggs at Rabbit Hill InnBreakfast Corn Chowder with Poached Eggs Recipe

USA Today featured this Breakfast Chowder and Eggs recipe as one of “Six Award Winning Breakfasts”. On the way to work one very cold morning, Pastry Chef Phyllis crafted the concept of this heavenly signature breakfast dish. This hearty, delicious, yet unique poached egg dish is a huge hit!  By eliminating the bacon, it makes a great vegetarian breakfast dish. And it’s terrific gluten free breakfast recipe too.

This Rabbit Hill Inn B&B breakfast recipe became so popular, we made a how-to recipe video.

Ingredients:  Yields 4 – 6 servings

  • 1 Tbsp oil
  • 1/4 lb bacon, diced
  • 1 onion, small dice
  • 1/2 cup celery, small dice
  • 1 cup fennel, small dice
  • 1 cup fresh cooked corn (frozen corn works well too)
  • 1/4 cup red bell pepper, small dice
  • 2 tsp fresh rosemary, minced
  • 4 cups vegetable stock
  • 3 cups red potato, small dice
  • 2 cups half & half
  • salt & pepper to taste
  • 2 poached eggs per serving
  • 1 slice toasted baguette per serving
  • 2 slices cooked bacon per serving

Method:

> Add oil and diced bacon to your favorite soup pot. Dry out the bacon (cook out the fat) until crisp.

> At the same time, in a separate pot, add veg stock and potatoes. Bring to simmer and cook until potatoes are just tender.

> When diced bacon is just crisp, add onions, celery, and fennel. Cook until tender. Then add corn, red pepper, and rosemary. Stir and remove from heat. Sprinkle flour over vegetables, stir again.

> At this point, add the “just tender” potatoes and vegetable stock to the vegetables mixture. Return to heat and slowly bring to a simmer while stirring. Add half & half, season with salt and pepper.  Bring back to a simmer.

> To serve: Ladle chowder into a warmed bowl.  Place the toasted baguette across the top of the chowder, and gently place two poached eggs on top of the toast. Garnish with two warm slices of bacon.  A sprig of rosemary between the eggs.  Chef Phyllis likes to drizzle the top of the eggs with rosemary oil (olive oil infused with rosemary) for extra flavor.

 

 

Call for Assistance
(802) 748-5168
Call Business Icon

Call

Rooms button Icon

Rooms

Direstions Map Icon

Map

Photo Gallery Icon

Gallery

RESERVE Opens Availability Calendar Window