Spicy Winter Vegetable Chowder
Submitted by dtmaimone
A warming chowder of turnips, mushrooms, lima beans, and tomatoes seasoned with cumin, fennel seeds, and chili powder in turkey stock. Hearty cold-weather comfort in a bowl.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minWhen the temperature drops, this is the pot you want simmering on the stove.
Turnip cubes and chopped mushrooms cook down in turkey stock with cumin, dried mint, fennel seeds, and a touch of chili powder until the kitchen smells like a warm hug. Canned tomatoes add brightness and baby lima beans bring creamy, starchy body to every spoonful.
It’s a chowder that leans into the earthy, root-vegetable side of winter cooking without any heaviness from cream or butter. Garnish with fresh cilantro or parsley and serve it in deep bowls.
Variations
- Swap the lima beans for canned navy beans or kidney beans, rinsed and added in the last 5 minutes.
- Stir in diced potatoes or parsnips alongside the turnips for more variety.
- Add shredded leftover turkey for a heartier, protein-packed version.
Kitchen Tips
- Cook the garlic and onion low and slow for 8 to 10 minutes until golden. This caramelization builds the sweet, savory foundation of the whole chowder.
- Cut the turnips into small, uniform cubes so they cook evenly and hold their shape in the broth.
Ingredients
Directions
NOTE: If your taste buds prefer, you may use canned navy or kidney beans; rinse them well and add them during the last 5 minutes of cooking.
Heat the oil in a large, heavy saucepan over low heat.
Add the minced garlic and onion.
Cook for 8 to 10 minutes, or until golden. Stir in the peeled turnip cubes, mushrooms, cumin, mint, chili powder and fennel seeds.
Cook for about 1 minute. Stir in the turkey stock and the canned tomatoes.
Bring to a boil. Cover and simmer 12 to 15 minutes, or until the vegetables are tender.
Stir in the renaining turkey stock and the package of baby lima beans (see note above).
Cook uncovered 10 to 15 minutes, or until the vegetables are tender.
Season with salt and pepper to taste.
Spoon the chowder into the serving bowls and garnish with chopped cilantro or parsley, if desired.
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