OLD-FASHIONED WINTER VEGETABLE CHOWDER

OLD-FASHIONED WINTER VEGETABLE CHOWDER image

Categories Soup/Stew Vegetable Dinner Lunch Winter Healthy

Yield 6 1and 1/3 c servings

Number Of Ingredients 24

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Ingredients

Cream Sauce without the Cream
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
2/3 cup long- or medium-grain white rice
5 cups reduced-sodium chicken broth
1 cup dry white wine
1/4 teaspoon salt, or more to taste
Freshly ground pepper, preferably white
Chowder
2/3 cup diced bacon or pancetta (about 4 ounces)
1 tablespoon extra-virgin olive oil
2 medium onions, chopped
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon chopped garlic
1/2 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
1 1/2 cups Cream Sauce without the Cream
1 cup shredded Monterey Jack, Cheddar or Parmesan cheese
Freshly ground pepper to taste
3 tablespoons chopped fresh chives or scallion greens

Steps:

1.To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 cup finely chopped onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add 5 cups broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly. 2.Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper, preferably white pepper. 3.To prepare soup: 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. 4.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. 5.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. 6.Stir in 1 1/2 cups of the 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). Tips & Notes Make Ahead Tip: Cover and refrigerate cream sauce (Steps 1 & 2) for up to 1 week or freeze for up to 3 months. Defrost overnight in the refrigerator or using the defrost setting on your microwave.