Root Vegetable and Apple Chowder
A creamy, aromatic stew featuring the bright lift of fennel and apple
Why This Recipe Works
This chowder balances the earthy depth of celery root with the anise-scented lift of fennel and a hint of tart apple. Pureeing a small portion of the vegetables provides a velvety body without needing an excessive amount of heavy cream.
Instructions
Melt the butter in a Dutch oven over medium heat. Add the onion, fennel, and salt and cook until the vegetables are softened and translucent, 5 to 7 minutes.
Stir in the garlic and thyme and cook until fragrant.
Stir in the flour and cook for 1 minute to toast the starches.
Pour in the wine, scraping up any browned bits from the bottom of the pot, and cook until the liquid has nearly evaporated, about 1 minute.
Stir in the broth, water, celery root, potatoes, apple, bay leaf, and orange zest and bring to a boil. Reduce the heat to low, partially cover, and simmer gently until the stew is thickened and the vegetables are tender when pierced with a knife, 35 to 40 minutes.
Remove the pot from the heat and discard the bay leaf and orange zest. Puree 2 cups of the chowder and the cream in a blender until smooth, about 1 minute, then return the mixture to the pot.
Stir in the reserved fennel fronds and season with salt and pepper to taste. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The chowder can be made up to 2 days in advance, though the texture is best when fresh. Reheat gently over low heat to avoid breaking the cream.
