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.
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Sheriann Exberry
[email protected]This chowder is my new favorite winter soup.
Nonhlanhla Majola
[email protected]This chowder is a keeper!
mohsinblouch050 blouch
[email protected]I will definitely be making this chowder again.
Koka Usama
[email protected]This chowder is a delicious and healthy way to warm up on a cold day.
Rana Emmi
[email protected]I made this chowder in my slow cooker and it turned out great.
Jamie Roff
[email protected]This chowder is a great way to get your kids to eat their vegetables.
Anees Sajid
[email protected]I love that this chowder is packed with vegetables.
Sadam Husen
[email protected]This chowder is the perfect comfort food.
Ken Gibson
[email protected]The only thing I would change about this recipe is to add a little more spice.
Md. Alamgir Hossain
[email protected]I'm not a big fan of turnips, but they were surprisingly good in this chowder.
Sm Murad
[email protected]This chowder is so easy to make, and it's a great way to use up leftover vegetables.
Ammara Ammal
[email protected]I love the addition of sweet potatoes to this chowder. It gives it a unique and delicious flavor.
Correy Reese
[email protected]I made this chowder last night and it was a hit with my family! The vegetables were tender and flavorful, and the broth was creamy and delicious.
Umutoni Waldah
[email protected]This chowder is a warm and hearty meal, perfect for a cold winter day.