Garden Vegetable Chowder
A delicious blend of garden vegetables in a creamy chowder.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
- 2 cups gold potatoes diced
- 1 cup diced zucchini
- 1 cup roasted corn
- 1 cup frozen peas
- 3 large carrots
- 1 leek chopped
- 1 tsp finely chopped fresh sage
- 1 tsp finely chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp celery salt
- 2 cups milk
- 4 cups vegetable stock
- 4 T butter
- 2 T flour
- 1/2 cup grated parmesan cheese
- Optional: Red pepper flakes and sage leaf for garnish
Wash and prepare all vegetables and measure out butter, parmesan, milk, flour and stock and set aside.
Drizzle a large frying pan with 1-2 T of olive or vegetable oil and heat over medium high. When oil is hot, toss in the leeks, carrots, potatoes, and zucchini and give it a good stir.
Add the salt, pepper, sage, thyme, and celery salt. Cook for 5-7 minutes, allowing the leeks to soften and the vegetables to brown slightly.
Add in the frozen corn and peas, stir.
Add the 4 cups of vegetable stock.
Cover and reduce heat to medium-low and let simmer for 20-30 minutes. (Or until the vegetables are tender)
In a sauce pan add the 4 T of butter and 2 T of flour to it.
Bring heat to medium-high and whisk until the butter and flour mixture is smooth and begins to thicken. (About 4 minutes)
Next, Stir in the milk and whisk constantly until it begins to thicken (about 6 minutes).
Once the milk mixture has thickened, remove from heat and quickly stir in the parmesan cheese.
Combine the vegetable mixture with the creamy mixture and stir well. Let soup simmer over low heat to keep warm until serving or dish it up and serve right away.