Savory Root Vegetable Chowder
Savory Root Vegetable Chowder
Ingredients
For the Chowder Base
- 3 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 1/2 cups whole milk
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Root Vegetables
- 2 carrots, peeled and diced
- 2 potatoes, Yukon Gold or Russet, peeled and diced
- 1 parsnip, peeled and diced
- 1 sweet potato, peeled and diced
For the Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion and celery, cooking until softened, about 5 to 7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 3
Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes to create a roux. This will help thicken the chowder.
⏱️ 2 min
- 4
Gradually whisk in the vegetable broth and whole milk until smooth. Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
Add the diced carrots, potatoes, parsnip, and sweet potato to the simmering liquid. Cover the pot and cook for 15 to 20 minutes, or until the root vegetables are tender when pierced with a fork.
⏱️ 20 min
- 6
Season the chowder with salt and black pepper to taste. Remove and discard the bay leaf.
⏱️ 2 min
- 7
Ladle the hot chowder into bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Root Vegetable Chowder
Ingredients
For the Chowder Base
- 3 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 1/2 cups whole milk
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Root Vegetables
- 2 carrots, peeled and diced
- 2 potatoes, Yukon Gold or Russet, peeled and diced
- 1 parsnip, peeled and diced
- 1 sweet potato, peeled and diced
For the Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion and celery, cooking until softened, about 5 to 7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 3
Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes to create a roux. This will help thicken the chowder.
⏱️ 2 min - 4
Gradually whisk in the vegetable broth and whole milk until smooth. Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
Add the diced carrots, potatoes, parsnip, and sweet potato to the simmering liquid. Cover the pot and cook for 15 to 20 minutes, or until the root vegetables are tender when pierced with a fork.
⏱️ 20 min - 6
Season the chowder with salt and black pepper to taste. Remove and discard the bay leaf.
⏱️ 2 min - 7
Ladle the hot chowder into bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 1 min