Winter Vegetable Chowder


The weather the last few weeks has been a roller coaster – sun and warmth, to freezing cold and snow, to chilly and raining. It doesn’t know what it’s doing and likewise our dinners have been a bit confused.

I bought a bunch of root vegetables last week which then got abandoned in the refrigerator as the sun came out and shone beautifully for a few days. Then came the snow and they were resurrected into this chowder.

I think it’s a pretty standard chowder base with some different vegetables thrown in (mostly from Kent as well, which was a bonus!) – celery root (celeriac), rutabaga (swede) and carrots as well as the standard potatoes – and the emphasis, rather economically, sitting on the veg rather than on seafood. It would be really lovely as a vegetarian chowder, with all the different root vegetables it is more than hearty enough and there is nothing to stop you adding even more different types of vegetables – turnips, beets (although it’ll probably make it go a lovely hue of pink!), Jerusalem artichokes, butternut squash, let your taste buds guide you! It’ll only make it more delicious!


I’ve written out the recipe on my new Food52 profile and you can see it here.The rain is supposed to stick around this weekend, so why not indulge in a creamy, comforting bowl of chowder? Hopefully this return to dark, dismal weather will make us appreciate the spring even more when it finally arrives, but in the meantime I’m quite happy to snuggle up indoors and enjoy a few more winter warmers.

Bon appetit!

2 thoughts on “Winter Vegetable Chowder

  1. ohlidia says:

    Oh yum! I love root vegetables. Celeriac just freshens everything up, no? I checked out your recipe on Food 52 and you mention white fish. From the looks of your photo, I wonder if it’s baccala (dried cod) that you’re using?

    • acrusteaten says:

      It’s actually pollock. In the supermarket they sell frozen fillets of ‘white fish’ which when you read the packaging is actually pollock. As cod is so over fished, pollock is a good substitute and these are the tail ends so they are cheaper than the fillet. They’re not as meaty as the fillet would be, so they tend to fall apart quite easily, but for this type of dish that’s absolutely fine. I just said white fish because you can use any type of white fish, or any color fish!, you want.

      P.S. They are frozen in the picture which is why you might have thought they were dried.

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