Jerusalem Artichoke Chowder

It’s a cold, cold day today.  They say it’s going to snow tomorrow.  Need some warming chowder.


Or something like that.  We’re nearing the end of our Jerusalem artichoke harvest.  Time for some soup.  I got this recipe from Laura Werlin and changed it around a little bit.  And, having made it, I think I would do it a bit differently next time.  But we can talk about that later.

Melt 4 tablespoons butter in a large saucepan, and add in 1 large onion, chopped.  Stir that around for a minute or so. 

Slice up 2 pounds Jerusalem artichokes and 1 pound carrots.

Chuck both of those things in the pot and stir it around for a little bit.  Add in a little less than half a cup of flour and mix well.

Gradually add 5 cups chicken stock.

Stir, then cover and let simmer for about 45 minutes.

Remove the soup from the heat and blend with an immersion blender or food processor.  I like to leave a few chunks in.  It is chowder, of course.

Grate 2 cups cheese.  The original calls for gruyère, but I only had bergeron and gouda, so I used those.

Pour in 2 1/2 cups milk, the cheese, and a teaspoon dry mustard. Blend it again.

Pour the soup carefully into a clean pot and gently reheat it without allowing it to boil.

Chop up some parsley and serve it over top.  Maybe a dash of chili or paprika if you like, for colour.

Next time I think I would leave the flour out until the vegetables were fully simmered and tender all the way through.  Then I would make a slurry with the broth and the flour and then bring it to a boil so it will thicken.  That way the vegetables would be nice and soft.


Jerusalem Artichoke and Potato Mash

Have you been introduced to the Jerusalem artichoke?  No?

How do you do? 

I know it doesn’t look like much.  In fact, it’s neither an artichoke nor is it from Jerusalem.  They’re a tuber at the base of a variety of sunflower, but don’t let their knobby texture fool you into thinking they’re tough and tasteless: the Jerusalem artichoke (or “sunchoke”) is a tender tuber that (I think) tastes like nuts would, if nuts were vegetables.

My parents plant Jerusalem artichokes in their driveway, because the tall leafy greens provide a nice screen between their house and the garbage-strewn front lawn of our hoarding neighbour.  Plus you don’t have to harvest them until mid-fall, so the screen stays up extra long.

This is what they look like after they’ve been pulled from the ground and separated from their stems.

First you separate all the little tiny ones and store them in your garage to replant in the spring.

Then you take the ones you want to eat and scrub them silly.  We’re going to do a little feature on Jerusalem artichokes this week, so we have plenty to go through.  Many recipes call for peeling these things, but I never bother.  The skin is where all the vitamins are, after all, and I can only imagine that peeling them is an exercise in insanity.

For today’s recipe, take a pound of the ‘chokes, and a pound of your potato of choice.

Remove all the roots and knobby bits from the artichokes.  Chop them and the potatoes up into 1″ pieces and chuck them in a pot.

Boil them until very tender.  Drain, reserving some of the cooking liquid.

Mash them up with a little butter and some of the reserved cooking liquid until they are thick and moist.

Season with salt and pepper to taste and serve.  TADA.

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