Best Rustic Roasted Winter Vegetable Chowder Recipes

ROAST TURKEY AND WINTER VEGETABLE CHOWDER

Roast Turkey and Winter Vegetable Chowder image

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

Ingredients

3 slices diced bacon
1 yellow onion, cut into 1/2-inch dice (large)
2 celery ribs, cut into 1/2-inch dice
2 red potatoes, peeled and cut into 1/2-inch dice
1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
7 cups turkey stock or 7 cups chicken broth
1 zucchini, cut into 1/2-inch dice (medium)
2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
2 cups roast turkey or 2 cups chicken
1 tablespoon sage, minced (fresh)
1 tablespoon thyme, minced (fresh)
salt
fresh ground black pepper

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

PRISCILLA'S VEGETABLE CHOWDER

Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Steps:

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMY ROASTED WINTER VEGETABLE SOUP OR CHOWDER

Creamy Roasted Winter Vegetable Soup or Chowder image

A great Sunday supper for a cold wintery day. We love this served with a crusty bread and some cheese on the side. Look past the long list of ingredients and enjoy a real treat!

Provided by Pam Stewart @gigi2six

Categories Chowders

Number Of Ingredients 20

Ingredients

3 small potatoes (i used russet) peeled and cut into chunks
1 - sweet potato, peeled and cut into chunks
1 small head of cauliflower, cut into chunks
1/2 - head of broccoli, cut into chunks
3 - leeks, white part only, rinsed well and sliced
1 - medium onion, cut into chunks
3 large garlic cloves, peeled
1 large carrot, cut into chunks
1 - stalk celery, cut inot chunks
3 tablespoon(s) olive oil
1 teaspoon(s) dried thyme
1/2 teaspoon(s) dried sage
1/2 teaspoon(s) coriander powder
- large pinch kosher salt
- fresh ground black pepper
1 1/2 to 2 quart(s) vegetable broth
1/2 cup(s) dry white wine
2 tablespoon(s) butter
1 cup(s) milk
1 cup(s) defrosted frozen corn

Steps:

1. Put all vegetables in a large roasting pan and toss with olive oil, herbs and spices.
Pour in 1 cup veg. broth and 1/2 cup wine
Roast at 400 degrees stirring occasionally until vegetables are fork tender and slightly brown. (40 minutes to 1 hour)
In a large dutch oven or soup pot heat 2 tbls butter. Add roasted vegetables making sure to get all of the good juices and scrapings from the bottom of the roasting pan. Next add the remainder of 1 qt of vegetable broth bring to a simmer, then puree with an immersion blender or in small batches in a blender. If it seems too thick thin down with more broth.
Add one cup milk and one cup of defrosted corn and heat through. Season with salt and pepper to taste. At this point if you like hot sauce ( we use tabasco) add to taste. Sometimes I add a little curry powder at this point instead of tabasco. Either hot sauce or curry could be added to the bowls of those eating the soup.