Best 7 Fireside Winter Vegetable Chowder Recipes

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As the winter season sets in, there's nothing more comforting than a warm and hearty bowl of fireside winter vegetable chowder. This classic soup is a symphony of flavors, featuring an array of fresh vegetables, a rich broth, and a creamy texture. Whether you're looking for a cozy meal to enjoy on a cold night or a satisfying lunch to warm you up, fireside winter vegetable chowder is sure to hit the spot. With endless variations and the freedom to customize it to your liking, this versatile soup is an absolute delight for soup enthusiasts. So, gather your ingredients, light up your fireside, and let's embark on a culinary journey to create the perfect fireside winter vegetable chowder.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

WINTER CHOWDER



Winter Chowder image

"As a mother of three, it goes without saying that time is short but precious to me," relates Brenda Turner of Schererville, Indiana. "I whipped up this fast and nutritious chowder one night, and my 7-year-old son said it was 'Awesome!' "

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 11

3 medium potatoes, peeled and cut into 1/4-inch pieces
1/2 cup chopped onion
1 cup water
3/4 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/8 teaspoon salt
2 drops Louisiana-style hot sauce
1/2 cup cubed fully cooked ham (1/4-inch pieces)
1 cup fresh or frozen brussels sprouts, quartered
1-1/2 cups milk
3/4 cup shredded Colby-Monterey Jack cheese, divided

Steps:

  • In a large saucepan, bring the potatoes, onion and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Do not drain. Mash potatoes (mixture will not be smooth). Stir in the onion salt, pepper, salt and hot sauce; set aside. , In a large nonstick skillet coated with cooking spray, saute ham and brussels sprouts for 5-6 minutes or until sprouts are tender. Stir into the potato mixture. Add milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through, stirring occasionally. , Gradually stir in 1/2 cup cheese; cook for 2-3 minutes or until cheese is melted. Garnish with remaining cheese.

Nutrition Facts : Calories 403 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 457mg sodium, Carbohydrate 66g carbohydrate (17g sugars, Fiber 23g fiber), Protein 33g protein.

RUSTIC ROASTED WINTER VEGETABLE CHOWDER



Rustic Roasted Winter Vegetable Chowder image

A thick and hearty soup with butternut squash, sweet potatoes, parsnips, and more. Serve with a crusty loaf of bread for a cozy winter dinner. And don't worry about your vegetable dices being exact. It's supposed to be rustic!

Provided by Kare for Kitchen Treaty

Time 1h15m

Number Of Ingredients 15

1/2 small butternut squash (peeled, seeded, and cut into 1-inch dice) (about 2 cups)
3 medium parsnips (peeled, cut into 1-inch dice) (about 1 cup)
1 medium sweet potato (peeled, cut into 1-inch dice) (about 1 cup)
2 medium carrots (peeled, cut into 1-inch dice) (about 1 cup)
1/2 fennel bulb (quartered & sliced thin) (about 1 cup)
1/2 teaspoon + 1/2 teaspoon kosher salt or coarse sea salt
2 tablespoons + 3 tablespoons olive oil (divided)
1 medium onion (diced) (about 2 cups)
2 tablespoons all-purpose flour
4 cups vegetable broth
2 medium russet potatoes
4-5 fresh thyme sprigs
1 cup milk (I use 2%, but anything from nonfat to whole should work just fine or unsweetened plain almond milk)
Additional salt & freshly ground black pepper (to taste)
More pepper + thyme leaves for garnish

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.

Nutrition Facts : ServingSize 1 /6 of recipe (about 1 1/2 cups), Calories 374 kcal, Sugar 11 g, Sodium 546 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 51 g, Fiber 8 g, Protein 13 g, Cholesterol 4 mg

FISH CHOWDER WITH ROOT VEGETABLES



Fish Chowder with Root Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 slices bacon
1 tablespoon unsalted butter
2 stalks celery
4 scallions
1/2 large rutabaga (about 1 1/2 pounds), peeled and diced
2 medium Yukon Gold potatoes (about 12 ounces), peeled and chopped
4 to 5 sprigs thyme
Kosher salt and freshly ground pepper
1 8-ounce bottle clam juice
1 1/4 pounds skinless cod, haddock, hake or pollock fillets
3/4 cup half-and-half or heavy cream
1 1/2 cups oyster crackers or 4 crusty dinner rolls, for serving

Steps:

  • Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
  • Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
  • Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
  • Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
  • Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.

FIRESIDE WINTER-VEGETABLE CHOWDER



FIRESIDE WINTER-VEGETABLE CHOWDER image

Categories     Soup/Stew     Vegetable     Vegetarian     Dinner

Yield 4 people

Number Of Ingredients 18

2 tbsp vegetable oil
1 cup chopped onions
5 cups chopped cabbage
4 garlic cloves
1 cup chopped potato
2 cups peeled and chopped white turnip
½ cup chopped carrots
1 cup corn, fresh or frozen
1 ½ cups chopped fennel bulb
1cup chopped tomatoes
3 cups stock
3 cups milk
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1 tsp pepper
2 tbsp chopped fresh parley

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

ROAST TURKEY AND WINTER VEGETABLE CHOWDER



Roast Turkey and Winter Vegetable Chowder image

Make and share this Roast Turkey and Winter Vegetable Chowder recipe from Food.com.

Provided by Ian Magary

Categories     Clear Soup

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

3 slices diced bacon
1 yellow onion, cut into 1/2-inch dice (large)
2 celery ribs, cut into 1/2-inch dice
2 red potatoes, peeled and cut into 1/2-inch dice
1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
7 cups turkey stock or 7 cups chicken broth
1 zucchini, cut into 1/2-inch dice (medium)
2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
2 cups roast turkey or 2 cups chicken
1 tablespoon sage, minced (fresh)
1 tablespoon thyme, minced (fresh)
salt
fresh ground black pepper

Steps:

  • In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
  • Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.

Nutrition Facts : Calories 144, Fat 5.4, SaturatedFat 1.8, Cholesterol 7.7, Sodium 130.4, Carbohydrate 22.4, Fiber 3.7, Sugar 4.2, Protein 3.8

WINTER VEGETABLE CHOWDER



Winter Vegetable Chowder image

Make and share this Winter Vegetable Chowder recipe from Food.com.

Provided by SuzV2796

Categories     Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

6 medium leeks (3 lbs)
2 tablespoons olive oil
4 medium stalks celery, chopped
3 medium parsnips, chopped
2 medium red potatoes, cut into 1/2-inch pieces
2 cups butternut squash, cut into 1/2-inch pieces
3 1/4 cups vegetable broth
4 cups water
1/2 teaspoon chopped fresh thyme leaves, plus thyme sprig (to garnish)
1 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half or 1 cup light cream

Steps:

  • Cut off roots and trim dark-green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half then crosswise into 1/2"-wide slices. Rinse leeks in large bowl of cold water. Swish to remove sand. With hands, transfer rinsed leeks to colander, leavving sand in bottom of bowl. Repeat rinsing and draining sereral times, until all sand is removed. Drain well.
  • In a 6 qt saucepot, heat olive oil on medium-high heat until hot. Add leeks, celery, and parsnips, and cook 10 to 12 minutes, or until all vegetables are tender, stirring occasionally.
  • Add potatoes, squash, broth, water, thyme, salt and pepper; heat to boiling over medium-high heat. Cover saucepan, then reduce heat to medium-low and simmer for about 10 minutes or until the vegetables are tender.
  • Stir in half and half and hat through, about 13 minutes.
  • Spoon into tureen and garnish with the sprig.

Nutrition Facts : Calories 166.3, Fat 7.2, SaturatedFat 2.7, Cholesterol 11.2, Sodium 347.1, Carbohydrate 24, Fiber 3.1, Sugar 4.5, Protein 3.4

Tips:

  • Use Fresh Vegetables: Fresh vegetables add more flavor and nutrients to the chowder. Choose vegetables that are in season and at their peak ripeness.
  • Sauté the Vegetables: Sautéing the vegetables before adding them to the chowder enhances their flavor and gives them a slightly caramelized texture.
  • Use a Variety of Vegetables: Don't limit yourself to just a few types of vegetables. The more variety you have, the more complex and flavorful the chowder will be.
  • Choose the Right Stock: The type of stock you use will have a big impact on the flavor of the chowder. Use a stock that is made from the same type of vegetables that you are using in the chowder.
  • Add Herbs and Spices: Herbs and spices can add a lot of flavor to the chowder. Experiment with different combinations to find what you like best.
  • Don't Overcook the Vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender.
  • Serve with Crusty Bread or Crackers: Chowder is the perfect comfort food on a cold winter day. Serve it with crusty bread or crackers for dipping.

Conclusion:

Winter vegetable chowder is a hearty, flavorful, and nutritious soup that is perfect for a cold winter day. It is easy to make and can be customized to your own liking. So next time you are looking for a warm and comforting meal, give this winter vegetable chowder a try. You won't be disappointed!

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