Old-Fashioned Winter Vegetable Chowder (Printer-Friendly Version) | Eating Well
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Old-Fashioned Winter Vegetable Chowder

http://www.eatingwell.com/recipes/vegetable_chowder.html

From EatingWell:  January/February 2013

This wonderful winter vegetable chowder recipe is rich, filling and great for a winter supper. This winter vegetable chowder is full of potatoes, rutabaga and carrot, but other vegetables could be added, such as sauteed mushrooms or fennel, chopped tomatoes or cubes of roasted winter squash. This recipe makes more Cream Sauce without the Cream than you’ll need for the chowder. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream.

6 servings, 1 1/3 cups each | Active Time: 1 1/2 hours | Total Time: 2 hours

Ingredients

Cream Sauce without the Cream

Chowder

Preparation

  1. To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 cup finely chopped onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add 5 cups broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
  2. Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper, preferably white pepper.
  3. To prepare soup: Heat a heavy soup pot over medium heat and add bacon (or pancetta); cook, stirring occasionally, until browned, 4 to 6 minutes. Transfer to a paper-towel-lined plate; pour off all but 1 tablespoon of the fat in the pot.
  4. Add 1 tablespoon oil, 2 medium chopped onions, carrot, celery, garlic and fennel seed. Cook, stirring occasionally, until the vegetables are tender and just beginning to color, about 5 minutes. Add dry mustard and cook, stirring, for 1 minute more. Add 4 cups broth, potatoes and rutabaga and bring to a boil.
  5. Reduce heat to maintain a simmer, cover and cook until the vegetables are tender but still hold their shape, 15 to 20 minutes. Mash a few of the vegetables against the side of the pot with the back of a spoon and cook for 2 minutes more to slightly thicken the soup.
  6. Stir in 1 1/2 cups of the Cream Sauce and heat until steaming but not boiling. Remove from heat; add cheese and stir until melted. Season with pepper. Serve topped with chives (or scallion greens) and the reserved bacon (or pancetta).

Nutrition

Per serving : 255 Calories; 12 g Fat; 5 g Sat; 5 g Mono; 24 mg Cholesterol; 25 g Carbohydrates; 12 g Protein; 3 g Fiber; 783 mg Sodium; 682 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 high-fat meat, 1 fat

Tips & Notes