Root Cellar Chowder Recipe

Name: Root Cellar Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup dry white wine; 1 cup parsley, chopped flat-leaf; 5 cups chicken stock; 12 rutabaga, finely chopped; ½ cup walnuts, finely chopped; 3 parsnips, peeled and finely chopped; 3 medium carrots, finely chopped; 1 cup whipping cream

Servings: persons

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
½ cup dry white wine
1 cup parsley, chopped flat-leaf
5 cups chicken stock
12 rutabaga, finely chopped
½ cup walnuts, finely chopped
3 parsnips, peeled and finely chopped
3 medium carrots, finely chopped
1 cup whipping cream

1
Ina large saucepan or Dutch oven, combine the butter with the olive oil over medium-high heat.
2
Saute the onions and garlic for 5 minutes, until the vegetables are softened.
3
Whisk in the flour, reduce the heat a little and cook for a further 5 minutes, being careful not to brown the flour.
4
Whisk the white wine into the flour mixture and increase the heat a bit.
5
Add the chicken stock, rutabaga, parsnips, carrots, potatoes and salt and pepper.
6
Bring to a boil, then reduce the heat and allow the mixture to simmer for about 30 minutes.
7
While the soup is simmering, saute the bacon over medium-high heat until fat is translucent.
8
Drain off and discard any fat, then add the parsley and walnuts to the bacon in the pan.
9
Continue to saute over medium heat until the bacon is cooked through, about 5 minutes.
10
Remove from the heat and keep warm.
11
Stir the whipping cream into the soup and simmer for a further few minutes until heated through.
12
Serve garnished with the bacon mixture.

1243

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 2 medium potatoes, peeled and finely chopped, 2 tablespoons olive oil, 2 medium onions, chopped, and more.

Yes, Root Cellar Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Root Cellar Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions