Spicy Winter Vegetable Chowder Recipe - Cooking Index
Spicy Winter Vegetable Chowder Recipe - Cooking Index
If your taste buds prefer, you may use canned navy or kidney beans in place of the limas; rinse them well and add them during the last 5 minutes of cooking.
Courses: Soup| 1 1/2 tablespoons | 22ml | Olive oil |
| 1 | Garlic clove - minced | |
| 1 | Onion - minced (medium) | |
| 3 cups | 711ml | Turnip in 1/4" cubes |
| 1 cup | 146g / 5.1oz | Coarsely-chopped mushrooms |
| 1 1/2 teaspoons | 7.5ml | Ground cumin |
| 1 teaspoon | 5ml | Dried mint |
| 1/4 teaspoon | 1.3ml | Chili powder |
| 1/4 teaspoon | 1.3ml | Fennel seeds |
| 4 cups | 948ml | Turkey stock - divided |
| 3/4 cup | 46g / 1.6oz | Canned tomatoes - whole |
| 1 | Frozen baby lima beans - (10 oz) - thawed | |
| Chopped cilantro or parsley - for garnish |
Heat the oil in a large, heavy saucepan over low heat. Add the minced garlic and onion. Cook for 8 to 10 minutes, or until golden. Stir in the peeled turnip cubes, mushrooms, cumin, mint, chili powder and fennel seeds. Cook for about 1 minute. Stir in the turkey stock and the canned tomatoes. Bring to a boil. Cover and simmer 12 to 15 minutes, or until the vegetables are tender.
Stir in the renaining turkey stock and the package of baby lima beans (see comments below). Cook uncovered 10 to 15 minutes, or until the vegetables are tender. Season with salt and pepper to taste. Spoon the chowder into the serving bowls and garnish with chopped cilantro or parsley, if desired.
This recipe yields 4 servings.
Source:
Undocumented, but from the WWW
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