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.

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