As the chilly winds blow and the snow falls gently outside, there's nothing quite like a warm and comforting bowl of winter chowder to warm your soul. Whether you prefer a creamy and rich chowder or a lighter, broth-based one, there's a recipe out there to suit every taste. With a variety of hearty ingredients like seafood, vegetables, and herbs, winter chowder is a delicious and satisfying way to chase away the winter blues. So gather your ingredients, put on your apron, and let's embark on a culinary journey to find the best winter chowder recipe that will keep you cozy and content all season long.
Let's cook with our recipes!
RUSTIC ROASTED WINTER VEGETABLE CHOWDER
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
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
ROAST TURKEY AND WINTER VEGETABLE CHOWDER
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
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
OLD-FASHIONED WINTER VEGETABLE CHOWDER
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.
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
Tips:
- Use Fresh, Seasonal Ingredients: Winter is a great time for root vegetables, hearty greens, and winter squashes. Incorporate these ingredients into your chowder for a flavorful and nutritious dish.
- Choose the Right Stock: The type of stock you use will greatly impact the flavor of your chowder. For a rich and flavorful chowder, use a homemade stock made from chicken, beef, or vegetables. If you're short on time, you can also use a good-quality store-bought stock.
- Don't Overcook the Vegetables: Vegetables should be tender but still retain a slight crunch. Overcooked vegetables will become mushy and lose their flavor.
- Add Dairy or Coconut Milk for Creaminess: Heavy cream, milk, or coconut milk can add a creamy and rich texture to your chowder. If you're looking for a vegan option, you can use coconut milk or a dairy-free milk alternative.
- Season to Taste: Be sure to season your chowder to taste with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or paprika, to enhance the flavor.
Conclusion:
Winter chowder is a hearty, comforting, and delicious dish that's perfect for a cold winter day. With its variety of vegetables, protein, and creamy broth, chowder is a complete meal in a bowl. Whether you prefer a classic clam chowder, a hearty beef stew, or a creamy vegetable chowder, there's a recipe out there to suit your taste. So next time you're looking for a warm and satisfying meal, give one of these winter chowder recipes a try.
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