This creamy, hearty, and healthy chowder has a rich, savory taste that belies the simplicity of its ingredients. Different stocks and wine provide a light base while cooking the rice and squash. Thyme and tarragon sound flavorfully upscale notes and coriander’s light touch round their tone. A little cream and honey intensifies the flavorful dimensions, kale imparts color and health, and roasted pumpkin seeds or our Two Brooks Farm Roasted Rice (recipe on website) give this chowder a bite. The dish can be vegan if you eliminate the cream, and exchange the chicken stock for more vegetable stock if you must.
1 medium butternut squash, peeled and cubed (will be about 4 cups). Save seeds for use.
1 sweet yellow onion, diced
3 cups vegetable stock
1 cup dry white wine
2 cups chicken stock
½ cup Beulah Land Tan, Beulah Land Medley, or Missimati Bayou Bouquet Fragrant Brown Rice
4 ounces seasonal mushrooms, chopped
1 tsp coriander, fresh ground
1 tbsp fresh tarragon, finely chopped
1 tsp mace
½ cup heavy cream
3 tbsp honey
2 cups chopped kale, loosely packed
Roasted pumpkin seeds, for garnish (optional)
Two Brooks Farm Roasted Rice (optional-see website for recipe)
In large stockpot, heat oil and sauté onion, squash seeds, and thyme until onion translucent. Add vegetable and chicken stocks and wine and bring to boil. Add rice, squash, coriander, tarragon, and mace, stir well, and bring heat back up to boil. Reduce to simmer and cook 20 minutes.
With a potato masher, mash the now softened squash inside the pot (rice won’t be hurt as it is still firm). Add the mushrooms, and cook for 20 more minutes.
Now the rice should be cooked al dente and mixture becoming thicker; if not, cook longer. Add the cream and honey. Stir well, and simmer for 5 minutes.
Add kale, stir, and simmer for 15 minutes.
Place in bowl and garnish with roasted pumpkin seeds or Two Brooks Farm Roasted Rice. Enjoy!