Low-Calorie • Gluten-Free

Active1½ hrs

Total2 hrs

Old-Fashioned Winter Vegetable Chowder

A rice-based sauce cuts the cream out of this creamy chowder. It’s already full of vegetables, but you could add sautéed mushrooms or fennel, chopped tomatoes or cubes of roasted squash.

• 1 teaspoon extra-virgin olive oil plus 1 tablespoon, divided
• ¼ cup finely chopped onion plus 2 chopped medium onions, divided
• 3 tablespoons long- or medium-grain white rice
• 5¼ cups reduced-sodium chicken broth, divided, plus more as needed
• ¼ cup dry white wine
• Pinch of salt plus ½ teaspoon, divided
• Ground white pepper to taste
• ⅔ cup diced bacon or pancetta
• ½ cup diced carrot
• ½ cup diced celery
• 1 tablespoon chopped garlic
• ½ teaspoon fennel seed, crushed
• 1 teaspoon dry mustard
• 2 cups diced peeled Yukon Gold potatoes
• 2 cups diced peeled rutabaga
• 1 cup shredded Monterey Jack, Cheddar or Parmesan cheese
• 3 tablespoons chopped fresh chives or scallion greens

1. Heat 1 teaspoon oil in a small saucepan over medium heat. Add finely chopped onion and cook, stirring, until soft but not browned, 3 to 5 minutes. Add rice and cook, stirring, for 1 minute more. Add 1¼ cups broth and wine and bring to a boil. Cover and simmer until the rice is very soft, about 15 minutes.

2. Transfer the mixture to a blender and puree until smooth and pourable; add more broth or water as needed. (Use caution when blending hot liquids.) Season with a pinch of salt and white pepper. Set the sauce aside.

3. Heat a large pot over medium heat and add bacon (or pancetta); cook until browned, 4 to 6 minutes. Transfer to a paper-towel-lined plate; pour off all but 1 tablespoon of the fat.

4. Add the remaining 1 tablespoon oil, chopped onions, carrot, celery, garlic and fennel seed to the pot. Cook, stirring occasionally, until the vegetables are tender and just beginning to color, about 5 minutes. Add dry mustard; cook, stirring, for 1 minute more. Add the remaining 4 cups broth, potatoes and rutabaga. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the vegetables are just tender, 15 to 20 minutes. Mash a few vegetables against the side and cook for 2 minutes more.

5. Stir in the reserved sauce and heat until steaming. Remove from heat; add cheese and stir until melted. Season with the remaining ½ teaspoon salt and pepper. Serve topped with chives (or scallion greens) and the reserved bacon (or pancetta).

►► MAKE AHEAD: Refrigerate sauce (Steps 1-2) and soup (Steps 3-4) separately for up to 3 days or freeze for up to 3 months. Reheat before finishing with Step 5.

Serves 6: 1⅓ cups each

Calories 278 | Fat 13g (sat 5g) | Cholesterol 24mg | Carbs 26g | Total sugars 6g (added 0g) | Protein 14g | Fiber 4g | Sodium 532mg | Potassium 727mg.

Nutrition bonus: Vitamin A (41% daily value) | Vitamin C (36% dv) | Calcium (20% dv).

Rinse mussels well and use a brush to remove any barnacles. Discard any broken shells. Pull off any fibrous “beard” pinched between the shells.