Title: Winter Vegetable Chowder
Categories: Soup Vegetable
Yield: 6 Servings

1	lg	Onion, diced
1	bn	Celery, diced
6		Carrots, diced or sliced
1	sm	Acorn squash, peeled and diced
1	sm	Butternut sguash, peeled and diced
		Bouquet garni (2 bay leaves, 1/2 teaspoon thyme,
		And half of a cinnamon stick)
6	c	Diced red potatoes
2		Sweet potaotes, peeled and diced
4		Parsnips, peeled and sliced
2		Red bell peppers, diced
3	c	Cream, approximately
		Freshly grated nutmeg

In a large pot, simmer the first 6 ingredients (including bouquet garni) in 1 quart of water until the squash is almost tender. Add the next 4 ingredients and simmer until the potatoes are almost tender. Add enough cream to achieve the desired consistency. Heat through. Grate nutmeg over each serving.

[COLUMBIA MAGAZINE; Winter 1990]

Posted by Fred Peters.

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