When you say chowder most people think of clam chowder or chicken corn chowder, as for me, I think of a really hearty vegetable chowder. My thyme-scented vegetable chowder boast a creamy finish thanks to a dose of heavy cream. Thick and rich and chocked full of winter root vegetables this is not your traditional vegetable soup.
Ingredients:
- 6 MEDIUM LEEKS { 3 POUNDS }
- 2 TABLESPOONS OLIVE OIL
- 4 MEDIUM STALKS CELERY, CUT INTO 1/2-INCH PIECES
- 3 MEDIUM PARSNIPS, PEELED AND CHOPPED
- 2 MEDIUM RED POTATOES { 1 POUND }, CUT INTO 1/2-INCH PIECES
- 2 CUPS { 1/2-INCH PIECES } BUTTERNUT SQUASH { FROM 2 POUNDS SQUASH }
- 3 1/2 CUPS VEGETABLE STOCK
- 4 CUPS WATER
- 1/2 TEASPOON CHOPPED FRESH THYME LEAVES PLUS THYME SPRIGS FOR GARNISH
- 1 TEASPOON SALT
- 3/4 TEASPOON GROUND BLACK PEPPER
- 1 CUP HEAVY CREAM OR HALF-AND-HALF
Directions:
- Cut off the roots and trim the dark green tops from leeks { save the dark green tops for stock }. Discard any tough outer leaves. Cut lengthwise in half, rinse really well under cold running water and pat dry. Cut crosswise into 1/2-inch slices.
- In a 6-quart saucepot, heat oil over medium-high heat until hot. Add leeks, celery, and parsnips and cook, stirring occasionally, until all vegetables are tender, 10 to 12 minutes.
- Add potatoes, squash, stock, water, chopped thyme, salt and pepper; heat to boiling over medium-high heat. Cover, reduce heat to medium-low and simmer about 10 minutes or until vegetables are tender. Stir in heavy cream and heat through, about 3 minutes.
- Spoon into tureen and garnish with thyme sprigs.
NOTES: This chowder freezes especially well--enjoy one meal, then stash the leftovers for another day. I usually make a double batch and freeze half.
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 50 MINUTES
MAKES: 8 MAIN-DISH SERVINGS
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