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Old-Fashioned Winter Vegetable Chowder

Prep Time: 90 min.
Cook Time: 30 min.
Total Time: 120 min.
Servings: 6

What you need

2/3 cup diced bacon or pancetta (about 4 ounces)
1/2 cup diced carrot
1/2 cup diced celery
1 1/2 cups Cream Sauce without the Cream
1 teaspoon dry mustard
1 cup dry white wine
1/2 teaspoon fennel seed, crushed
1 tablespoon chopped garlic
2/3 cup long- or medium-grain white rice
4 cups reduced-sodium chicken broth
5 cups reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
2 medium onions, chopped
1 cup shredded Monterey Jack, Cheddar or Parmesan cheese
Freshly ground pepper to taste
2 cups diced peeled rutabaga
1/4 teaspoon salt, or more to taste
3 tablespoons chopped fresh chives or scallion greens
Freshly ground pepper, preferably white
2 cups diced peeled Yukon Gold potatoes

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How to do it

1. Heat 1 tablespoon oil in a large saucepan over medium heat.

2. Add 1 cup finely chopped onion and cook, stirring, until soft but not browned, about 5 minutes.

3. Add rice and cook, stirring, for 2 minutes more.

4. Add 5 cups broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.

5. Heat a heavy soup pot over medium heat and add bacon (or pancetta); cook, stirring occasionally, until browned, 4 to 6 minutes.

6. Transfer to a paper-towel-lined plate; pour off all but 1 tablespoon of the fat in the pot.

7. Add 1 tablespoon oil, 2 medium chopped onions, carrot, celery, garlic and fennel seed. Cook, stirring occasionally, until the vegetables are tender and just beginning to color, about 5 minutes.

8. Add dry mustard and cook, stirring, for 1 minute more.

9. Add 4 cups broth, potatoes and rutabaga and bring to a boil.Reduce heat to maintain a simmer, cover and cook until the vegetables are tender but still hold their shape, 15 to 20 minutes. Mash a few of the vegetables against the side of the pot with the back of a spoon and cook for 2 minutes more to slightly thicken the soup.Stir in 1 1/2 cups of the Cream Sauce and heat until steaming but not boiling.

10. Remove from heat; add cheese and stir until melted. Season with pepper.

11. Serve topped with chives (or scallion greens) and the reserved bacon (or pancetta).

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Nutrition

Calories
798.28cal ( 39.91% of daily need)
Fat
24.22g ( 37.26% of daily need)
Saturated Fat
9.45g ( 59.07% of daily need)
Carbohydrates
111.74g ( 37.25% of daily need)
Sugar
34.31g ( 38.12% of daily need)
Cholesterol
24.57mg ( 8.19% of daily need)
Sodium
892.13mg ( 38.79% of daily need)
Alcohol
4.12g ( 22.89% of daily need)
Caffeine
5.32mg ( 1.77% of daily need)
Protein
28.75g ( 57.51% of daily need)
Manganese
1.45mg ( 72.29% of daily need)
Selenium
42.76µg ( 61.09% of daily need)
Phosphorus
505.29mg ( 50.53% of daily need)
Copper
0.92mg ( 46.07% of daily need)
Vitamin A
1991.55IU ( 39.83% of daily need)
Vitamin B3
7.91mg ( 39.56% of daily need)
Potassium
1259.53mg ( 35.99% of daily need)
Fiber
8.49g ( 33.96% of daily need)
Calcium
335.58mg ( 33.56% of daily need)
Vitamin C
25.31mg ( 30.68% of daily need)
Iron
5.37mg ( 29.81% of daily need)
Magnesium
115.81mg ( 28.95% of daily need)
Vitamin B6
0.51mg ( 25.44% of daily need)
Vitamin B2
0.36mg ( 21.08% of daily need)
Zinc
2.95mg ( 19.68% of daily need)
Vitamin E
2.79mg ( 18.59% of daily need)
Vitamin B1
0.23mg ( 15.44% of daily need)
Vitamin K
14.48µg ( 13.79% of daily need)
Folate
52.85µg ( 13.21% of daily need)
Vitamin B12
0.69µg ( 11.57% of daily need)
Vitamin B5
0.89mg ( 8.92% of daily need)
Vitamin D
0.16µg ( 1.06% of daily need)

Breakdown

Proteins
14.75%
Fat
27.95%
Carbs
57.3%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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