Old-Fashioned Winter Vegetable Chowder

Old-Fashioned Winter Vegetable Chowder

2 Reviews
From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ⅔ cup diced bacon or pancetta (about 4 ounces)
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, chopped
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 tablespoon chopped garlic
  • ½ teaspoon fennel seed, crushed
  • 1 teaspoon dry mustard
  • 4 cups reduced-sodium chicken broth
  • 2 cups diced peeled Yukon Gold potatoes
  • 2 cups diced peeled rutabaga
  • 1½ cups Cream Sauce without the Cream (see associated recipe and Note)
  • 1 cup shredded Monterey Jack, Cheddar or Parmesan cheese
  • Freshly ground pepper to taste
  • 3 tablespoons chopped fresh chives or scallion greens


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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 information

  • Serving size: 1⅓ cups
  • Per serving: 278 calories; 13 g fat(5 g sat); 4 g fiber; 26 g carbohydrates; 14 g protein; 56 mcg folate; 24 mg cholesterol; 6 g sugars; 2,039 IU vitamin A; 22 mg vitamin C; 200 mg calcium; 2 mg iron; 532 mg sodium; 727 mg potassium
  • Nutrition Bonus: Vitamin A (41% daily value), Vitamin C (37% dv), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1 fat, 1 starch, ½ high-fat protein

Reviews 2

January 06, 2013
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By: EatingWell User
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.
January 02, 2013
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By: EatingWell User
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
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