Creamy Autumn Harvest Chowder with Bacon and Veggies
Embrace the flavors of fall with this hearty and creamy chowder that brings together the earthy sweetness of turnips and rutabagas, the fresh crunch of asparagus, and the savory satisfaction of crispy bacon. Enhanced with a touch of chili and cajun spice, this chowder is a comforting dish perfect for cozy evenings. The addition of creamy table cream and roasted garlic mashed potatoes creates a luscious texture, making it a delightful meal that warms your heart and soul. Serve it with crusty bread for a fulfilling dinner that celebrates the bounty of the harvest season.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
cooked crumbled bacon
250 ml (cooked and crumbled)
low sodium chicken broth
1.875 liters (prepared)
water
500 ml (n/a)
diced turnips or rutabagas
750 ml (diced)
diced onions
250 ml (diced)
asparagus
500 ml (cut into 1 inch pieces)
chili powder
10 ml (n/a)
cajun seasoning
10 ml (n/a)
basil
2 ml (n/a)
marjoram
2 ml (n/a)
frozen corn
250 ml (frozen)
table cream
500 ml (n/a)
dry unprepared roasted garlic mashed potatoes
840 g (2 packages) (dry)
Instructions
1
Begin by cutting the cooked bacon into 3 cm (1/2 inch) pieces. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and drain excess fat, leaving a tablespoon in the pot.
2
In the same pot, add the low sodium chicken broth and water, followed by the crispy bacon, diced onions, and diced turnips or rutabagas. Bring the mixture to a boil.
3
Once boiling, reduce the heat to medium and let simmer for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
4
After 20 minutes, add the chopped asparagus, chili powder, cajun seasoning, basil, and marjoram. Stir gently and continue cooking for another 20 minutes, allowing the flavors to meld.
5
Next, stir in the frozen corn, table cream, and the packets of dry roasted garlic mashed potatoes. Cook for an additional 10 minutes, stirring frequently until the potatoes are fully incorporated and the chowder is thick and creamy.
6
Remove the pot from heat and let it stand for 5 minutes. Serve warm, garnished with extra bacon bits or fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Autumn Harvest Chowder with Bacon and Veggies?
It is a hearty fall-inspired soup featuring turnips, rutabagas, asparagus, and crispy bacon in a creamy base thickened with roasted garlic mashed potatoes.
Can I use rutabagas instead of turnips?
Yes, the recipe allows for either diced turnips or rutabagas depending on your preference or availability.
How is the chowder thickened?
The chowder is thickened using two packages of dry unprepared roasted garlic mashed potatoes and table cream.
Can this recipe be made vegetarian?
Yes, you can make a vegetarian version by omitting the bacon and substituting the chicken broth with vegetable broth.
What spices are used in this chowder?
The recipe calls for chili powder, cajun seasoning, dried basil, and marjoram to create a savory and slightly spicy flavor profile.
When should I add the asparagus?
Add the chopped asparagus after the initial 20-minute simmer of the broth, onions, and turnips.
How long does the bacon need to cook?
Cook the 3 cm bacon pieces over medium heat until they are crispy before removing them to drain.
Do I need to prepare the mashed potatoes before adding them?
No, you should add the dry unprepared roasted garlic mashed potato flakes directly into the pot.
What kind of cream is best for this recipe?
The recipe specifically calls for table cream to achieve a luscious and creamy texture.
How long is the total simmering time?
The chowder simmers for a total of 50 minutes: 20 minutes for the base, 20 minutes with spices/asparagus, and 10 minutes after adding the cream and potatoes.
Should I use fresh or frozen corn?
The recipe recommends using 250 ml of frozen corn, added during the final 10 minutes of cooking.
Is this chowder spicy?
It has a mild kick due to the inclusion of 10 ml each of chili powder and cajun seasoning.
What size should the asparagus pieces be?
The asparagus should be cut into 1-inch (2.5 cm) pieces.
Why do I need to let the soup stand for 5 minutes?
Letting the soup stand allows the flavors to meld and the texture to thicken further before serving.
What type of broth is recommended?
Low sodium chicken broth is recommended to control the saltiness of the final dish.
How much water is added to the broth?
The recipe uses 500 ml of water in addition to the 1.875 liters of chicken broth.
Can I garnish the chowder?
Yes, it is recommended to garnish with extra bacon bits or fresh herbs for added flavor and presentation.
What should I serve with this chowder?
It is best served with crusty bread to complement the hearty and creamy texture.
How many grams of potato flakes are used?
The recipe uses 840 grams of dry roasted garlic mashed potato flakes, which is typically two packages.
What is the preparation for the onions?
The onions should be diced before being added to the pot with the broth.
Can I use fresh basil instead of dried?
Yes, though the recipe measurements (2 ml) are for dried; use about three times that amount for fresh herbs.
Is marjoram necessary for this recipe?
While marjoram adds a specific earthy sweetness, you can substitute it with oregano if needed.
What heat setting should I use?
Use medium heat for browning the bacon and simmering the soup to prevent sticking.
How much bacon is required?
The recipe calls for 250 ml of cooked and crumbled bacon.
Can I add other fall vegetables?
Yes, carrots or sweet potatoes would also pair well with the existing autumn flavors.
Does the recipe use oil to cook the bacon?
No, the bacon is cooked in its own fat, and a tablespoon of that fat is kept in the pot for flavor.
Is the corn added at the beginning?
No, the frozen corn is added toward the end of the cooking process with the cream and potatoes.
Can I use heavy whipping cream?
Yes, heavy cream can be used as a richer substitute for table cream.
Is this recipe suitable for a slow cooker?
While written for the stovetop, it can be adapted by adding the cream and potato flakes during the last 30 minutes of slow cooking.
How many ingredients are in this recipe?
There are 13 total ingredients used to create this autumn chowder.