Turnip-Corn Chowder

Turnip-Corn Chowder

  • 3 T butter or lard (did you know that lard is about 50% monounsaturated fat!?….that is the good stuff)
  • 1 onion, chipped
  • 1 bunch of turnips (scarlet, gold ball, purple,and hakurei will all work),  cubed
  • 1 potato, peeled and cubed
  • 5 cups broth
  • 1 cup corn
  • 3 carrots, grated
  • 2-3 turnip or kohlrabi, grated
  • 1 1/3 cups buttermilk (or 1 1/3 cup milk)

 

  1. Heat fat on med-high heat, add onion, turnip, potato. Saute, making sure to cover the vegetables with fat.
  2. When onions are soft, add broth. Bring to a boil, reduce to medium-low, simmer for about 30 minutes. Puree the onion-turnip-potato mixture in a blender then bring back to the pot and keep simmering.
  3. Add corn and grated veggies and let simmer for 10 minutes more. If the soup is too thick, add 1/4 cup water or broth until the soup is to your liking. At the last minute add your milk. Add salt and pepper to taste.
  4. Top with fresh arugula if you like.