Chowder is a soup that is traditionally prepared with milk or cream and thickened with a roux. Probably the most popular chowders are clam or seafood, but there are also many other variations that contain only veggies. In addition, substitutions can be made to the ingredients in order to make the recipes vegan if you prefer. This week, I’ve collected a few hearty vegetable chowders you should add to your recipe index.
Corn and Potato Chowder is both vegan and gluten free. Ingredients include diced onion, diced red potatoes, minced garlic, corn (fresh or frozen), vegetable broth, unsweetened almond milk, nutritional yeast, smoked paprika, salt and pepper to taste. For a creamier texture you can use an immersion blender to blend some of the potatoes once cooked. Top with chopped chives before serving.
Courtesy of The Garden Grazer
Vegetable Chowder is thick and cheesy, plus it’s packed with tons of veggies, so you’re still getting lots of nutrition. The thickening agent is a roux (melting butter, adding flour, and then whisking in milk). For this recipe you’ll need vegetable broth, broccoli florets, cauliflower florets, diced potatoes, diced carrots, diced celery, chopped onion, minced garlic, Italian seasoning, dried thyme, paprika, chili powder, butter, flour, grated cheddar cheese, milk, cream, salt and pepper to taste.
Courtesy of 12 Tomatoes
Vegan Sweet Potato Chowder gets its creaminess by partially pureeing the cooked sweet potatoes. You’ll need olive oil, diced onion, diced celery, minced garlic, diced sweet potatoes, ground coriander, paprika, dried sage, salt, pepper, and vegetable broth. This soup is delicious the day you make it, but even better after it sits a day so the flavors blend.
Courtesy of The Kitchn
Check back next Monday when I’ll be featuring some ways to take advantage of those delicious spring sweet peas.