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
  1. In a pot, onion and butter until tender.
  2. Add vegetables, water, bouillon, salt and pepper; garlic; bring to a boil.
  3. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
  4. Combine flour and milk until smooth; stir into pan. Allow to thicken at a low temperature.
  5. 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!

Posted in on March 15, 2009
Recipe entered by: Lena

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