We are already mid-way through fall! Our front yard was especially beautiful a few weeks back.
Daylight saving time has ended, darkness occurs in late afternoon and my thoughts turn to soups and chowders for dinner. Nothing like getting home, shutting the door behind you and knowing you don't need to go out again tonight. For dinner? Autumn Vegetable Chowder! It is easy to make, takes about 30 minutes to prepare and usually the ingredients are on hand.
I've prepared this recipe many times since I found it in Sunset magazine in the early 1980's. I've shared with rave reviews in return.
Autumn Vegetable Chowder
1 T. olive oil
1 medium onion, chopped
1 c. thinly sliced carrots (about 3 carrots)
1/2 c. thinly sliced celery (about 2 stalks)
2 c. diced unpeeled potatoes (about two large Yukon Gold or red potatoes)
1 14.5 oz. can diced tomatoes with juice
1 1/2 t. Worcestershire sauce
1 lg. chicken boullion cube
4 c. whole or 2% milk
Salt & pepper to taste
1/4 c. chopped parsley
3/4 c. sharp Cheddar cheese, grated
In a large soup pot, heat oil over medium heat. Add onion and cook until limp, about 5 minutes. Stir in carrots, celery, potato, tomatoes, bouillon cube and Worchestershire sauce. Cover and cook on simmer on low heat until the vegetables are tender, stirring occasionally. Add a little water if it seems too dry. The vegetables should "sweat" until done. Add mile and heat slowly until piping hot. Take care to not boil the milk. Season with salt and pepper and add chopped parsley. To serve, ladle into bowls and sprinkle the Cheddar cheese on top.
You can add 1 c. cooked chicken, turkey or ham when you add the milk. You can also add fish or shellfish when you add the milk. Firm fish like halibut, cod, bass or salmon, cut into 1 inch chunks, raw or cooked. Raw or cooked shrimp or clams are also great additions. Add with milk being careful to not over cook the fish or shellfish.
With the addition of a green salad and some great bread, you have a "comfort food" dinner. Serves 4.
Nutritional data:
Without meat/fish: calories 380, protein 20 grs, carbohydrate 40 grs, fat 16 grs.
With lean meat/fish: calories 410, protein 25 grs, carbohydrate 40 grs, fat 18 grs.
