To Warm Your Bones: Vegetable Chowder

Here is another great way to use up all that preserved produce. A taste of the garden in January, that's what it is. A couple years back, I made several batches of this chowder in the summer with fresh vegetables and froze it. It worked very well. This past summer I didn't have as much time on my hands, so I froze the veggies as normal and make the chowder as we want it. The recipe makes a generous amount, so plan to freeze a few servings for another day or eat it for lunches to give your family another good helping of veggies.

green beans, corn and red bell peppers thawing for the chowder

The other night when I made this, I substituted chicken broth (I had cooked two of our chickens in the morning) for the water and added a cup of diced, cooked chicken. We leave out the hot pepper sauce (for the kids' sake- they love this, by the way) and serve it with grated cheddar cheese on top. Otherwise, I very much stick to the recipe.

If you use a blender or immersion blender to puree part of this soup, it takes on a creaminess that is delightful. This is my favorite vegetable soup.

Vegetable Chowder (recipe from Everyday Food, July/August 2005 issue)
Click on the image below to make it larger. The handwritten amounts to the left are for doubling the recipe.


I feel warmer just thinking about it. Pin It