A few weeks ago, we went to Mystic Aquarium and, while there, I had a surprisingly good harvest vegetable chowder with various root vegetables and thick, creamy broth for lunch. I liked it and wanted to recreate it. Tonight, I tried.
The kids were game to try it, despite there being indeterminate veggies. Bud especially was bothered by not being able to distinguish between potato (ick for him), rutabaga, and turnip. And the orange thing was suspiciously like a sweet potato. But it was butternut squash. Sis, who loves potatoes but not the other root veg, had a similar problem. And she likes sweet potatoes but not butternut squash. So they became increasingly vocal and agitated.
EXCEPT they liked the broth--the slightly thickened, orangish broth. Which they each had 3 bowls full of, complete with oyster crackers, while avoiding all the visible chunky vegetables.
And I just didn't have the heart to tell them that the broth was actually half of the soup including the vegetables pureed!!!!!
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Mommy Hungry's Harvest Vegetable Chowder
*I must confess to using a container of pre-cut soup veggies from Whole Foods so I don't have exact measurements on those.
olive oil
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
6 cups vegetable broth
1 Yukon gold potato, cubed
1 large turnip, cubed
*7-10 baby carrots
*1 cup cubed butternut squash
*1 cup cubed rutabaga
*fresh parsley and fresh dill to taste
3 cups milk
Saute onion and celery in olive oil until tender. Add garlic and saute until fragrant. Add broth, vegetables, and herbs and cook until vegetables are tender, 20-30 minutes on simmer. Add milk and simmer another 10 minutes. Puree half of the soup in a blender or use an immersion blender (or all of it!). Serve with oyster crackers.
*I think it would have been good with sweet potatoes, too, possibly leeks, parsnips, or whatever you like. Even greens like kale.
Mommy Hungry
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