Lunch & Dinner, Recipes

Vegetable Chowder

I love soup, especially on a cold, dreary day. Though most soups I make regularly are vegan, this is one that does contain some milk. Mister BS would prefer I use half and half, but I’ve made itwith skim milk and been happy. I usually use a mixture of whatever dairy products I have on hand. Ah, compromise.

vegetable chowderWhat I love about this soup is that other than the chopping, there is basically no work involved. It’s so quick and easy. Some soups I think are better the next day, but this is one I’m excited to eat as soon as it’s cool enough to not burn my tongue.

veggie chowder

Since I’m having dairy I might as well indulge in some white flour, too, so I usually serve it with ciabatta from Wheatfield’s.

Vegetable Chowder

inspired by New Moosewood Cookbook

Ingredients:

  • 1 T butter
  • 2 c onion, chopped
  • 6 cloves garlic, minced
  • 2 t salt
  • 1/2 t thyme
  • 2 t basil
  • 1 medium potato, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 c broccoli, chopped
  • 2 c cauliflower, chopped
  • 1 c mushrooms, chopped
  • 2 c corn (frozen or canned is fine)
  • 1.5 c vegetable broth
  • 2 c milk (lowfat, whole, or combination)

Directions:

Melt butter in Dutch oven.

Add onion, half the garlic, salt, and herbs. Saute 5 minutes over medium heat.

Add potatoes, carrots, broccoli, celery, and cauliflower. Saute 5-8 minutes.

Add broth, cover, and simmer 15 minutes until vegetables are tender (check potatoes with a fork).

Add corn and mushrooms. Continue cooking for 2-3 minutes.

Stir in warm milk and remaining garlic. Serve warm.

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