Root Cellar Chowder

Name: Root Cellar Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons butter; 2 medium potatoes, peeled and finely chopped; 2 tablespoons olive oil; 2 medium onions, chopped; salt; black pepper, freshly ground, to taste; 2 garlic cloves, minced; 3 tablespoons flour; 3 slices bacon, finely chopped; 1/2 cup dry white wine; 1 cup parsley, chopped flat-leaf; 5 cups chicken stock; 1/2 rutabaga, finely chopped; 1/2 cup walnuts, finely chopped; 3 parsnips, peeled and finely chopped; 3 medium carrots, finely chopped; 1 cup whipping cream

Submitted by Busters friend

"Another wonderful out of the blue email recipe - adapted from "A YEAR IN NIAGARA" by Kathleen Sloan-McIntosh. Sounded like just the thing for the raw evenings of late winter - early spring."

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Ready In:: 1hr
Ingredients:: 17
Serves:: 6-8

ingredients

2 tablespoons butter
2 medium potatoes, peeled and finely chopped
2 tablespoons olive oil
2 medium onions, chopped
salt
black pepper, freshly ground, to taste
2 garlic cloves, minced
3 tablespoons flour
3 slices bacon, finely chopped
¹⁄₂ cup dry white wine
1 cup parsley, chopped flat-leaf
5 cups chicken stock
¹⁄₂ rutabaga, finely chopped
¹⁄₂ cup walnuts, finely chopped
3 parsnips, peeled and finely chopped
3 medium carrots, finely chopped
1 cup whipping cream

directions

Ina large saucepan or Dutch oven, combine the butter with the olive oil over medium-high heat. Saute the onions and garlic for 5 minutes, until the vegetables are softened.
Whisk in the flour, reduce the heat a little and cook for a further 5 minutes, being careful not to brown the flour.
Whisk the white wine into the flour mixture and increase the heat a bit.
Add the chicken stock, rutabaga, parsnips, carrots, potatoes and salt and pepper. Bring to a boil, then reduce the heat and allow the mixture to simmer for about 30 minutes.
While the soup is simmering, saute the bacon over medium-high heat until fat is translucent. Drain off and discard any fat, then add the parsley and walnuts to the bacon in the pan. Continue to saute over medium heat until the bacon is cooked through, about 5 minutes. Remove from the heat and keep warm.
Stir the whipping cream into the soup and simmer for a further few minutes until heated through. Serve garnished with the bacon mixture.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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