Vegetable Chowder
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Category
Lunch or Dinner
You can really use any vegetables on hand, like subbing in broccoli for cauliflower.
Ingredients
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1 tbsp butter
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1 c diced onion
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½ c each diced celery and carrots
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½ c chopped cauliflower
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½ red pepper, diced
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2 garlic cloves, minced
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1 tsp turmeric
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2 tbsp butter
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3 tbsp flour
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4 c vegetable broth, divided
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1 c corn
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1 c finely chopped kale or spinach
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2 tbsp each fresh thyme and oregano (or 1 tsp each dried)
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1 bay leaf
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1 c peeled, diced yellow potatoes
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salt and pepper
Directions
Melt the 1 tbsp butter, sauté the onion, carrot and celery for 5 minutes. Add the cauliflower, red pepper, garlic and turmeric. Cook for 3 minutes.
Remove from the pot. Melt the 2 tbsp of butter, add the flour and cook for 3-4 minutes stirring constantly. Whisk 2 cups of broth in slowly until no lumps remain.
Add the remaining 2 cups of broth and whisk. Add the vegetables back into the pot. Add the corn, kale and remaining ingredients. Bring to a boil and then reduce heat, cover and simmer for about 15-20 minutes, or until the potatoes are tender.
Remove the bay leaf. Remove 1 ½ cups of the soup and purée with an immersion blender or blender until smooth. Add back into the soup. Season with salt and pepper.
Serve with biscuits or crusty bread.