Zutaten für Winter Vegetable Chowder
- Leeks
- Olive Oil
- Celery
- Parsnips
- Red Potatoes
- Butternut Squash
- Vegetable Broth
- Water
- Thyme Leaves
- Salt
- Pepper
- Half And Half
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Zubereitung von Winter Vegetable Chowder
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and carrots, and sauté until softened, about 5 minutes.
- Add chopped celery and potatoes. Cook for another 5 minutes, stirring occasionally.
- Stir in the vegetable broth, diced tomatoes, corn, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Add the heavy cream and milk. Gently stir in the cooked winter squash and kale. Season with salt and pepper to taste.
- Simmer for 5 more minutes, allowing flavors to meld.
- Ladle the chowder into bowls and garnish with a dollop of sour cream or crème fraîche and a sprinkle of fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
17g
Fat
13g
Carbs
7g
