Manhattan Vegetable Chowder

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READY IN: 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in large saucepan over medium heat. Add onions, smoked paprika and a pinch of salt and cook, stirring occasionally, until soft but not browned, about 10 minutes.
  • Add carrots, celery, fennel, winter squash and thyme, season with a little more salt and cook for another 5 minutes, stirring often.
  • Pour in white wine, increase heat to high and bring to a boil. Add vegetable stock, tomatoes, bay leaf, marjoram, oregano and chili flakes.
  • Return to a boil, add potatoes and reduce heat to medium and simmer 10 minutes.
  • Add orange zest and juice along with a dash of hot pepper sauce. Taste and adjust seasonings with lemon juice, salt and freshly ground pepper.
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