Winter Vegetable Chowder
- 2 medium (about 8 ounces) leeks
- 3 slice(s) bacon, cut into 1/2-inch pieces
- 2 large (about 1 1/2 pounds) all￼-purpose potatoes
- 1 large (about 1 1/2 pounds) celery￼ root
- 1 medium (about 2 1/4 pounds) butternut squash
- 2 can(s) (14 to 14 1/2 ounces each) vegetable￼ or chicken broth
- 1/2 teaspoon(s) dried thyme
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) ground black pepper
- 1 cup(s) half-and-half or light cream
Preparation time 20mins
Cooking time 27mins
1. Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half, then crosswise into 3/4-inch slices. Rinse leeks in large bowl of cold￼ water, swishing to remove sand; transfer to colander to drain, leaving sand in bottom of bowl.
2. In 12-inch skillet, cook leeks and bacon over medium-high heat 7 to 10 minutes or until browned, stirring occasionally. Meanwhile, peel potatoes and cut into 1/2-inch chunks. Trim and peel celery root; cut into 1/2-inch chunks. Cut squash lengthwise in half; discard seeds. Remove peel and cut squash into 1-inch chunks.
3. Place potatoes, celery root, and squash in 4 1/2- to 6-quart slow cooker. Stir in broth, thyme, salt, pepper, leek mixture, and 1 cup water. Cover slow cooker with lid and cook on low setting as manufacturer directs, 7 to 8 hours or until all vegetables￼ are very tender.
4. With slotted spoon, transfer about 2 cups cooked vegetables to small bowl. With potato masher, pastry￼ blender, or fork, coarsely mash vegetables. Stir mashed vegetables back into slow cooker, then stir in half-and-half; heat through on high setting, if necessary.