Winter White Chowder


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I just invented this name and recipe tonight. It's typical old-school, peasant cooking; a variation of Potato & Leek chowder, essentially- but more hearty, I think, with the other veggies. A good way to use seasonal veggies, and cook them up in my favorite vessel, the LeCreuset Dutch oven. It's still cooking as I type; Quality Control results thus far are that it is YUM already. Can't wait til it's done!


Ingredients You'll Need

1/3 c Olive oil
3 med Potatoes- your favorites, any combo
1/2 Onion, sliced
3-4 cloves Garlic, chopped
1 lg Leek
1/2 head Cauliflower, pieces
1 rib Celery, sliced
1/2 head green Cabbage, sliced
1 tblsp Penzey's Ozark seasoning
Salt & Black Pepper, to taste
3-4 tblsp Flour
1 tsp Red Pepper flakes
1 1/2 qt Milk
3-4 tblsp Butter


Directions

Heat oil in lg Dutch Oven. Add potatoes, onion, garlic; season w/some Ozark, salt & pepper; sauté 7-10min. Add remaining veggies, more Ozark to taste, and pepper flakes; repeat as before and stir to keep from overbrowning. Cook 15min or so, til veggies are becoming tender.


Reduce heat; sprinkle w/flour, stir to coat and cook 1-2min til very thick. Add milk in a stream, stirring constantly to prevent lumps, til well-incorporated. Cover and simmer 30-45min, stirring occasionally to prevent sticking, til potatoes are very tender. Finish w/butter, stirring to melt and blend, and- Enjoy!


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