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Creamy Chestnut & Celeriac Chowder

By Nancy Eisman

With Jack Frost nipping at your nose, a nice hot chowder is just the thing to warm you up from the inside out. Chowder, which is something between a soup and a stew, typically is made with seafood, but vegetables also can get the chowder treatment.

To make this version special for the season, slightly sweet chestnuts are paired with an uncommon root vegetable that tastes like a cross between a strong celery and herbaceous parsley. Some diced pears for more sweetness and coconut cream for thickness result in a rich chowder perfect to warm the coldest winter night.

Creamy Chestnut & Celeriac Chowder

Ingredients for Creamy Chestnut & Celeriac Chowder

2 tablespoons extra virgin olive oil
4 Garlic cloves, minced
3 Shallots, diced
1 large Asian Pear, cubed
2 stalks Celery, diced
1½ cups celeriac, peeled and cubed
1½ cups Steamed & Peeled Chestnuts, cubed
1 tablespoon fresh Sage, chopped
7 cups vegetable stock
¾ cup coconut cream
2 tablespoons flour
Salt & pepper
Minced Chives for garnish

In a stockpot, heat the oil and add in the shallots, Asian pear, celery, celeriac, chestnuts, and sage and cook about 6 minutes. Add in the garlic and cook another minute.

In a stockpot, heat the oil and add in the shallots, Asian pear, celery, celeriac, chestnuts, and sage and cook about 6 minutes. Add in the garlic and cook another minute.

Add in the vegetable stock, bring the mixture to a boil, and then reduce the heat to medium-high.

Add in the vegetable stock, bring the mixture to a boil, and then reduce the heat to medium-high.

Combine the coconut cream and flour together until it forms a smooth paste. Add the paste to the chowder and stir until thickened.

Combine the coconut cream and flour together until it forms a smooth paste. Add the paste to the chowder and stir until thickened.

Season with salt and pepper, and garnish with fresh chives.
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