This wonderful winter vegetable chowder recipe is rich, filling and great for a winter supper. It's full of potatoes, rutabaga and carrot, but other vegetables could be added, such as sautéed mushrooms or fennel, chopped tomatoes or cubes of roasted winter squash. Source: EatingWell Magazine, Soup Cookbook

John Ash


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Stir in 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).


Note: The recipe for Cream Sauce without the Cream makes more 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.

To make ahead: Prepare soup through Step 5 and refrigerate for up to 3 days or freeze for up to 3 months. Reheat before proceeding with Step 6.

Nutrition Facts

278 calories; 13.1 g total fat; 5.3 g saturated fat; 24 mg cholesterol; 532 mg sodium. 727 mg potassium; 26.4 g carbohydrates; 3.7 g fiber; 6 g sugar; 13.8 g protein; 2039 IU vitamin a iu; 22 mg vitamin c; 56 mcg folate; 200 mg calcium; 2 mg iron; 42 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made it even healthier! I added some extra grilled chicken I had on hand reduced the cheese to just sprinkles on the top used turkey bacon to reduce some of the fat but not the flavor!! Pros: Very Tasty. great use of lots of veggies Cons: None. Read More
Rating: 5 stars
rich in flavor this soup is hearty and just what I wanted for a cold day. With a vegetarian in the house I used veggie broth and skipped the bacon. Added some dried and fresh mushrooms which made it delicious. Pros: tasty can be easily vegetarian or vegan Cons: have to make the cream sauce without the cream first Read More