Winter vegetable chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, diced |
| 1 | bunch | Celery, diced |
| 6 | Carrots, diced or sliced | |
| 1 | small | Acorn squash, peeled and diced |
| 1 | small | Butternut sguash, peeled and diced |
| Bouquet garni (2 bay leaves, 1/2 teaspoon thyme, | ||
| And half of a cinnamon stick) | ||
| 6 | cups | Diced red potatoes |
| 2 | Sweet potaotes, peeled and diced | |
| 4 | Parsnips, peeled and sliced | |
| 2 | Red bell peppers, diced | |
| 3 | cups | Cream, approximately |
| Freshly grated nutmeg | ||
Directions
In a large pot, simmer the first 6 ingredients (including bouquet garni) in 1 quart of water until the squash is almost tender. Add the next 4 ingredients and simmer until the potatoes are almost tender. Add enough cream to achieve the desired consistency. Heat through. Grate nutmeg over each serving.
[COLUMBIA MAGAZINE; Winter 1990] Posted by Fred Peters.