Winter Vegetable Chowder Recipes

RACHAEL'S WINTER VEGETABLE CHOWDER

Rachael's Winter Vegetable Chowder image

Hunker down with this hearty veggie chowder on the next snow day

Provided by Rachael Ray

Number Of Ingredients 39

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion
chopped
1 leek
halved lengthwise
washed thoroughly and sliced 1/2-inch thick
2 shallots
chopped
3 cloves garlic
sliced or chopped
1 large bay leaf
1 bundle of thyme and parsley stems
2 potatoes
peeled and cut into 1/2- to 1-inch dice
1 large parsnip or parsley root
diced
1 large carrot
diced
1 small or 1/2 large head cauliflower
cut into bite-size pieces and small florets
1 rounded pint (about 3 cups) Brussels sprouts
cored and shredded or 1/2 head small white cabbage
cored and chopped
Salt and pepper
About 1/8 teaspoon ground cinnamon
About 1/4 teaspoon ground cardamom
About 1/2 teaspoon ground ginger
About 1/2 teaspoon white pepper
About 1 teaspoon dry mustard
1/2 cup dry white wine
6 cups vegetable or chicken stock
1 cup heavy cream
Juice of 1/2 small lemon
Parsley and/or toasted breadcrumbs*
to serve*Toss large
homemade breadcrumbs in brown butter and granulated garlic
and mix with parsley for a vegetarian topping. Or
crisp up some bacon bits and brown breadcrumbs in the drippings; mix with chopped pars

Steps:

Heat a large soup pot over medium-high heat with olive oil, 2 turns of the pan
Melt butter into the oil and once it foams, add vegetables and spices, and stir to coat
Partially cover pot and sweat vegetables 8-10 minutes, stirring occasionally
Add wine and stock, and simmer 20-30 minutes
Stir in cream and reduce heat to low; remove bay and herb bundle
Stir in lemon juice and adjust seasonings to taste
Serve in bowls with parsley and breadcrumb topper of choice

PRISCILLA'S VEGETABLE CHOWDER

Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Steps:

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

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