Harvest Gold Chowder
Warm up with this hearty Harvest Gold Chowder, a perfect comfort food for autumn. Packed with tender chunks of round steak and an abundance of fresh vegetables like potatoes, rutabaga, cabbage, and carrots, this chowder delivers a burst of flavors in every spoonful. The combination of savory spices, a hint of vinegar, and the richness of the beef create a delightful balance that makes this chowder not only satisfying but a celebration of the season's bounty. A wonderful dish to share with family and friends, this soup warms the soul and nourishes the spirit during those chilly fall days.
6
Servings
200
Calories
14
Ingredients
Ingredients
round steak
1 lb (cut into 1/2 inch pieces)
oil
2 tablespoons (for browning)
potatoes
3 medium (pared and coarsely chopped)
rutabaga
1 medium (pared and coarsely chopped)
cabbage
2 cups (coarsely chopped)
carrots
3 medium (pared and coarsely chopped)
onions
2 medium (chopped)
parsley
2 tablespoons (fresh, chopped)
vinegar
1 tablespoon (preferably apple cider)
salt
1 1/2 teaspoons (to taste)
sugar
1 teaspoon (to balance flavors)
pepper
1/4 teaspoon (freshly ground)
bay leaf
1 (whole)
water
6 cups (for cooking)
Instructions
1
In a large Dutch oven, heat the oil over medium-high heat. Brown the round steak in batches until golden on all sides, about 5-7 minutes per batch. Remove and set aside.
2
Add the chopped onions and sauté for 3-4 minutes until softened.
3
Return the browned steak to the pot, then stir in the coarsely chopped potatoes, rutabaga, cabbage, carrots, and parsley.
4
Drizzle the vinegar over the mixture and sprinkle with sugar, salt, pepper, and the bay leaf. Pour in 6 cups of water and stir well to combine.
5
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 1 to 1 1/4 hours, or until the meat and vegetables are tender.
6
Once the chowder is finished cooking, remove the bay leaf and discard it. Adjust seasoning if necessary before serving.
Nutrition Information
7.5g
Fat
15g
Carbs
15g
Protein
2.5g
Fiber
1.33g
Sugar
300mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Harvest Gold Chowder?
Harvest Gold Chowder is a hearty, comfort-style soup featuring tender round steak, potatoes, rutabaga, cabbage, and carrots, specifically designed for autumn.
How many servings does this recipe yield?
This recipe makes 6 servings.
What type of meat is used in Harvest Gold Chowder?
The recipe uses 1 lb of round steak, cut into 1/2 inch pieces.
What are the primary vegetables in this chowder?
The main vegetables are potatoes, rutabaga, cabbage, carrots, and onions.
How long does it take to cook the chowder?
The chowder needs to simmer for approximately 1 to 1 1/4 hours after the initial browning and sautéing stages.
How many calories are in a serving of Harvest Gold Chowder?
There are 200 calories per serving.
Is this a one-pot meal?
Yes, it is prepared in a single large Dutch oven, making it a convenient one-pot meal.
What is the fat content per serving?
The fat content is 7.5g per serving.
How much protein is in each serving?
Each serving provides 15g of protein.
What should I do with the bay leaf?
The bay leaf should be simmered with the soup for flavor and then removed and discarded before serving.
What type of vinegar is recommended?
The recipe suggests using 1 tablespoon of vinegar, preferably apple cider vinegar.
How many carbohydrates are in one serving?
There are 15g of carbohydrates per serving.
How much sodium does this recipe contain?
There is 300mg of sodium per serving.
Does this recipe contain sugar?
Yes, it contains 1 teaspoon of sugar (approximately 1.33g per serving) to help balance the savory flavors.
How much water is required for the soup base?
The recipe calls for 6 cups of water.
How should the round steak be prepared?
The steak should be cut into small 1/2 inch pieces for even cooking.
Is there fiber in Harvest Gold Chowder?
Yes, each serving contains 2.5g of fiber.
How long should I brown the steak?
The steak should be browned in batches for about 5-7 minutes per batch until golden.
What kind of pot is best for this recipe?
A large Dutch oven is recommended for browning the meat and simmering the chowder.
How should the onions be cooked?
The onions should be sautéed for 3-4 minutes until they are softened before adding the meat back in.
Can I use fresh parsley?
Yes, the recipe specifically calls for 2 tablespoons of fresh, chopped parsley.
How should the rutabaga be prepared?
The rutabaga should be pared (peeled) and coarsely chopped.
Are the carrots and potatoes peeled?
Yes, the recipe indicates both the potatoes and carrots should be pared before chopping.
What is the seasoning base for this chowder?
The seasonings include salt, freshly ground pepper, a bay leaf, and sugar.
How much cabbage is used?
The recipe uses 2 cups of coarsely chopped cabbage.
Is the chowder brought to a boil?
Yes, the mixture is brought to a gentle boil before reducing the heat to a simmer.
Should the pot be covered while simmering?
Yes, you should cover the pot while it simmers for 1 to 1 1/4 hours.
Can I adjust the seasoning at the end?
Yes, the instructions suggest adjusting the seasoning if necessary once the cooking is finished.
What tags are associated with this recipe?
This recipe is tagged with: chowder, soup, fall recipes, comfort food, beef soup, vegetable soup, hearty meal, autumn flavors, and one-pot meal.
How many ingredients are in this recipe?
There are 14 ingredients in total.