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.

John Ash
Source: EatingWell Magazine, Soup Cookbook

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Ingredients

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Directions

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  • 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.

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  • 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).

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Nutrition Facts

278 calories; protein 13.8g 28% DV; carbohydrates 26.4g 9% DV; exchange other carbs 2; dietary fiber 3.7g 15% DV; sugars 5.8g; fat 13.1g 20% DV; saturated fat 5.3g 27% DV; cholesterol 23.6mg 8% DV; vitamin a iu 2039IU 41% DV; vitamin c 21.8mg 36% DV; folate 56.2mcg 14% DV; calcium 200.1mg 20% DV; iron 1.7mg 9% DV; magnesium 42.2mg 15% DV; potassium 727.1mg 20% DV; sodium 531.6mg 21% DV; thiamin 0.2mg 18% DV.

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
01/07/2013
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
01/02/2013
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