It is rainy and chilly today, ok so it was in the morning , by afternoon it was sunny but WINDY....
I decided to make a nice warm chowder for dinner. I had my ham bone from Easter so I threw that in too.... Omit the ham and use veggie broth for a vegetarian dish! I served with a Side of Cracked Pepper and Parmesan Bread Sticks(I made them gluten free)
2 TB butter
2 lbs turnips
1/2 lb red potatoes
2 cloves garlic, minced
1 medium onion, chopped
8 cups broth(chicken or veggie)
meaty ham bone(if using)
1/2 lb carrots, peeled and grated
2 cups kale, coarsely chopped
1 cup frozen corn, defrosted
1 cup lowfat milk
1 TB cornstarch
1/4 tsp baking soda
1 TB dried parsley
1 tsp paprika
salt and pepper to taste
Peel and chop 1 1/2 lbs of the turnips and the red potatoes.
In a large pot over medium heat melt butter, add turnips, potatoes, garlic and onion. Turn to coat with butter, cook for a few moments until it gets fragrant and the veggies start to brown.
Add broth and ham bone. Cover and simmer for 45-60 minutes until the veggies are very tender.
Remove ham bone, set aside to cool.
Remove from heat and with a handheld immersion blender puree the vegetables and broth( transfer to a regular blender if you don't have a hand held, but you will need to work in batches)
Return to puree to the heat.
When the ham bone is cool, remove as much meat as you can and return it to the soup, discard the bone.
Peel and grate your remaining 1/2 lb turnips. Add those plus the carrots, corn and kale to the soup.
Whisk cornstarch and baking soda into cold milk and add to the soup along with the seasonings. Stir gently.
Simmer for another 15-20 minutes until the veggies are tender and it is slightly thickened.