Old-Fashioned Winter Vegetable Chowder
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.Advertisement
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.
2 vegetable, 1 fat, 1 starch, 1/2 high-fat protein