Roasted Garlic and Potato Winter Chowder

• 4 large garlic heads
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 cups chicken or vegetable broth
• 2 cups peeled and diced potatoes
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 slices bacon, cooked and crumbled (optional)
• Fresh parsley, chopped, for garnish

Steps

1. 1 Preheat oven to 400°F. Cut tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
2. 2 Meanwhile, in a large pot, sauté onion, celery, and carrots in olive oil until softened.
3. 3 Add broth and roasted garlic cloves to the pot, squeezing cloves out of their skins.
4. 4 Stir in potatoes, thyme, black pepper, and salt. Bring to a boil, then reduce heat and simmer until potatoes are tender.
5. 5 Stir in heavy cream and cook until warmed through.
6. 6 Serve hot, garnished with crumbled bacon and parsley if desired.

Equipment

• Large pot
• Oven

Variations

• Add cooked diced chicken or shrimp for extra protein.
• Stir in some spinach or kale for extra greens.

Substitutions

• Use almond milk for a lighter version.
• Substitute vegetable broth for chicken broth to keep it vegetarian.

Pairings

• Grilled cheese sandwiches
• A crisp green salad

Nutrition

Tips

• Roasting the garlic is key for that deep, nutty flavor.
• For a vegan version, substitute vegetable broth and coconut cream for the heavy cream.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with warm crusty bread or buttered toast for a satisfying meal.

FAQ