Mixed vegetable Chowder

Well you guys, I accidentally posted this recipe on my home page, instead of my RECIPES page, so instead of trying to redo the entire post, I'm just leaving it here instead!

A good chowder to me, is major comfort food vibes. Creamy, hearty, and full of gorgeous vegetables, it's a hug in a bowl. My Mixed Vegetable Chowder features a collection of veggies I happened to have in the fridge at the end of the week. One leek, a few stalks of Celery, a couple cups of cauli florets, and a cob of corn. A chowder doesn't need rules, just the right method to ensure it's rich and creamy. This means whatever veg you have will make a gorgeous chowder following along with this recipe.

​I hope y'all enjoy :)

Mixed Vegetable Chowder





Prep Time: 25 Min
Cook Time: 45 - 50 Min

Yields: 4 + Bowls

WHAT YOU NEED

• 3 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 4 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 4 Sprigs Fresh Thyme, leaves removed
• 1 Yellow Onion, diced
• 1 Leek, halved & thinly sliced
• 1 Carrot, peeled & chopped
• 2 stalks Celery, diced
• 1 Large Russet, peeled & cut in to cubes
• 2 heaping C. Cauliflower Florets
• 1 Yellow Zucchini, quartered & sliced
• 1 cob Fresh Sweet Corn, stripped from cob, reserve cob
• 1/2 C Frozen Green Peas
• 2 Tbsp. A.P. Flour
• 4 C Pres Choice Plant Based Chikn Stock (Or Other veg alternative)
• 1 1/2 C 2% Milk, room temp
• 1/2 C Whipping Cream, room temp
• 2 Tbsp. Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• Seasonings - 1 Tsp. Vegeta Seasoning, 1 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 2 Tsp. Dried Chives
• G A R N I S H - Fresh Parsley, Grana Padano, Red Pepper Flakes, Smashed Up Ritz Crackers (Sub any buttery cracker variety)

DIRECTIONS

• Begin heating the butter, EVOO, garlic, pepper flakes, and thyme, in a large pot set to just below medium heat. Once heated, stir and let everything sizzle for 30 + seconds without burning. Add the onion, celery, carrot, leek, and a good pinch of salt & cracked pep. Stir and cook 6 - 7 minutes before adding the potato, cauliflower, yellow zucchini, corn, and another good pinch of both salt and pep. Cover and cook 5 minutes.​

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• Remove cover and stir in the flour until it is absorbed by the veg. Continue to cook another minute or so before adding the plant-based chikn broth & milk, and bringing the soup to a boil. Once boiled, add all of the seasonings and the reserved cob, and reduce to medium low. Cover with a tilted lid & simmer 20 - 25 minutes. Remove cover and continue to simmer for 10 mins, add the peas, and continue for another 5 mins or so. Remove from heat, p[luck out the corn cob, and stir in the room temperature cream & fresh parsley. Taste and adjust the salt / seasoning to taste.
• For service, serve your bowls with some fresh parsley, finely shredded grana padano, smashed up Ritz crackers, and some pepper flakes. ENJOY!

NOTE:

• Refrigerate leftover soup for up to 4 days. You may need to thin the soup out with water, broth, or milk when reheating. 

HAPPY VEG