Creamy Celery Root and Apple Chowder
A French-inspired chowder that pairs earthy celery root and tart Granny Smith apples with silky leeks and cream. The vegetables become tender in a gently simmering broth, while the apple adds brightness to balance the richness. Ready in under an hour on the stovetop.
Steps
Before you start
- Peel the celery root and keep diced pieces submerged in cold water to prevent browning
- Clean leeks thoroughly between layers by slicing lengthwise and rinsing under running water to remove trapped soil
- Prep all vegetables before you start cooking
- Use heavy cream straight from the refrigerator
Prep the vegetables
- With a sharp vegetable peeler or knife, remove the brown skin from the celery root, exposing the white flesh underneath.
- Cut the peeled celery root into ½-inch cubes; you should have about 4 cups.
- Place the cut celery root in a bowl of cold water to prevent browning.
- Peel and core the Granny Smith apples, then cut them into ½-inch dice and set aside on a cutting board.
- Clean the leeks: slice them in half lengthwise, rinse thoroughly between the layers under cold running water to remove any trapped soil, then slice crosswise into ½-inch rounds.
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Tip: Keep celery root submerged in water until you're ready to add it to the pot—it browns quickly when exposed to air.
Sauté the leeks
- Drain the diced celery root and set aside.
- Melt the 2 tbsp (30 g) of unsalted butter in a large heavy pot (5- to 6-quart) over medium heat, about 1 minute, until foaming.
- Add the sliced leeks and a small pinch of salt.
- Cook, stirring occasionally with a wooden spoon, until the leeks are very soft and just beginning to caramelize at the edges, 6–8 minutes total.
- They should smell sweet and fragrant when done.
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Ready when: Leeks soft and pale golden, fragrant
Tip: Don't rush this step—slow cooking the leeks builds the foundation of the chowder's flavor.
Add celery root
- Add the drained diced celery root to the pot with the leeks.
- Stir well to coat all the pieces with the buttery leek mixture.
- Cook, stirring occasionally, for 2 minutes so the celery root begins to release its flavors.
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Ready when: Celery root coated and fragrant
Add broth and simmer
- Pour in the 5 cups (1200 ml) of vegetable broth.
- Add the 1 bay leaf and 3 fresh thyme sprigs.
- Increase the heat to medium-high and bring the liquid to a boil, stirring occasionally, then immediately reduce to a gentle simmer over medium-low heat.
- Simmer uncovered for 18–20 minutes, stirring occasionally, until the celery root is very tender and breaks apart easily when pressed against the side of the pot with a spoon.
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Ready when: Celery root very tender, easily crushed
Tip: Maintain a gentle bubble; a rolling boil can break down the vegetables too much and make the broth cloudy.
Add apple and cook
- Add the diced Granny Smith apple to the pot and stir gently.
- Simmer for 3–4 minutes until the apple is soft but still holds its shape.
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Ready when: Apple pieces soft but not mushy
Tip: Don't overcook the apple—it should retain some texture and not dissolve into the broth.
Remove aromatics
- Use tongs to fish out and discard the bay leaf and thyme sprigs.
Add cream and finish
- Reduce the heat to low.
- Slowly pour the 1 cup (240 ml) of cold heavy cream into the pot while stirring gently and continuously with a wooden spoon.
- Stir for 2–3 minutes until the cream is fully incorporated and the chowder is steaming hot (but not boiling).
- Remove from heat.
- Taste and season with the remaining 1 tsp (5 g) of salt, ¼ tsp (0.5 g) of black pepper, and a tiny pinch of freshly grated nutmeg, adjusting to taste.
- The finished chowder should be silky, pale ivory in color, and taste equally of earthy celery root, tart apple, and rich cream.
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Ready when: Cream fully incorporated, chowder steaming and pale ivory
Tip: Gentle heat is crucial—if the broth boils after the cream is added, the emulsion can break and the soup may become grainy. Keep the heat at low.
Good to know
Tips
- Celery root oxidizes fast once peeled and cut. Keep pieces in cold water until cooking—they turn brown and unappetizing if exposed to air for more than a few minutes.
- Low heat after adding cream is non-negotiable. Boiling cream-based soups breaks the emulsion and causes graininess; always keep the heat at medium-low or low.
- For extra silkiness and a more refined texture, immersion-blend about one-third of the finished chowder until smooth, then stir it back in. This creates a luxurious consistency while keeping some pleasant chunkiness.
- Fresh thyme is worth seeking out for this recipe. Dried thyme tastes musty and stale in comparison. If you only have dried, use ½ teaspoon instead of 3 fresh sprigs, added with the broth.
Make ahead
The chowder tastes even better the next day as flavors meld. Prepare through Step 5, cool completely, and refrigerate in an airtight container for up to 1 day. Add cream and finish (Step 7) just before serving.
Storage & reheating
Refrigerate in an airtight container for up to 3 days. Freezes well for up to 3 months (cream soups can separate slightly upon thawing; stir well and add a splash of broth when reheating). Reheat gently over medium-low heat, stirring occasionally, without boiling.
Substitutions
- celery root → Parsnip (equal weight). Similar creamy texture when cooked, with a slightly earthier, sweeter flavor. Works beautifully in this recipe.
- Granny Smith apple → Honeycrisp or Pink Lady apple (equal weight). Less sharp acidity, more subtle sweetness. Adjust final seasoning to taste.
- heavy cream → Half-and-half (same amount). Creates a lighter, less rich chowder. The flavor remains good but body is slightly reduced.
- vegetable broth → Chicken broth (same amount). Adds more umami and body, but shifts the character from vegetarian to poultry-based.
