Vegetable Garden Chowder
- 1/2 cup chopped onion
- 2 tablespoon butter
- 1 cup each diced potato, celery, cauliflower, carrot and broccoli
- 3 cups water
- 3 chicken bouillon cubes (or just 3 cups of chicken broth to replace water and bouillon)
- 1 teaspoon salt
- 3-5 garlic cloves
- 1/4 teaspoon pepper
- 1/2 cup flour or arrowroot powder
- 1 can of light coconut milk (or 2 cups milk)
- 1/2 bunch of minced fresh parsley
- 1/8 – 1/4 teaspoon of each the following spices: paprika, coriander, ground mustard (increase as desired)
- 1 – 2 cups shredded cheddar cheese
- In a pot, onion and butter until tender.
- Add vegetables, water, bouillon, salt and pepper; garlic; 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. Just before serving, stir in the cheese until melted.
- Yield: 6-8 servings. This chowder freezes very well also! Just allow room for expansion.
- Use whatever veggies you have on hand
- A bag of fresh mixed vegetables in the produce section of your grocery work great if you don’t want to buy big bags of different veggies. Just dice them up!
