I saw this recipe on Lindsay’s blog, Passionate Homemaking …and I knew I had to try it! I did tweak her original recipe a bit for our tastes … and it was soooooo yummy (the recipe below is the way we made it). We all LOVED it. I made the agave vegan cornbread muffins to go with it…a perfect pairing. This will definitely be going into our regular rotation. It made enough for the three of us to have it for supper and lunch the next day.
Lindsay’s Garden Chowder 1 medium onion, chopped 1 small green pepper, chopped 1/4 cup butter or Earth Balance 1 1/2 cups potato, diced 2 cups cauliflower, chopped 1-2 carrots, sliced 2 cups broccoli, chopped 6 cups vegetable broth 1 teaspoon salt (more to taste) 3 garlic cloves 1/4 teaspoon pepper 1/2 cup flour or arrowroot powder (optional) 1 - 1 1/2 cups unsweetened soy or almond milk 1 T minced fresh parsley (optional) 1/4 t paprika 1/4 t coriander 1/4 t ground mustard (increase as desired) 1 cup shredded cheese (stir in 1/2 cup just before serving, and top with the remainder)
In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Allow to thicken at a low temperature. Add the parsley and other spices and allow to simmer for 5 more minutes. Just before serving, stir in the cheese until melted. Yield: 6-8 servings.