Fireside Winter Vegetable Chowder Recipes

RACHAEL'S WINTER VEGETABLE CHOWDER

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

RUSTIC ROASTED WINTER VEGETABLE CHOWDER

Steps:

• Heat oven to 400 degrees Fahrenheit.
• In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
• While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly.
• Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
• Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
• Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
• Taste and add additional salt and pepper if desired.
• Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.

VEGETABLE CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
• Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

FIRESIDE WINTER-VEGETABLE CHOWDER

Steps:

• 1. Heat the oil in a large pot over high heat. Add the onions and the cabbage and cook for 2 to 3 min. 2. Add the garlic, potato, turnip, carrots, corn, fennel and tomatoes. Cook another 2 to 3 min and then add the stack and the milk. 3. Brig to a simmer over medium-high heat and the herbs. Simmer for 30 min or until all vegetables are tender. 4. Add the salt and pepper 5. Server with parley. 4 servings Source: Ontario Milk Calendar