Smooth and oh-so creamy - without the cream! This flavorful chowder is comfort food at its finest, and you will not believe how easy it is to make! Pair with some fresh bread and you've got a wonderful meal for the family.
3 lg carrots
1 med onion
10 cloves of garlic
4 sticks of rosemary
5 cups vegetable bouillon
2 cups soy milk
2 cups frozen corn
Salt
Pepper
Peel and dice onion, carrots and potatoes.
Preheat non-stick skillet over medium heat. Saute the carrots and onions with just a little bit of water (you can use oil, too - up to you) cook until they are slightly soft, then toss in the 10 cloves of garlic. (I know that sounds like a lot, but the soup is kind of bland without it) Cook for 2-3 mins more.
In a big soup pan, add the sauteed vegetables, the rosemary (keep it whole, you're going to pull it out before you blend the soup), the potatoes, and the 5 cups of vegetable bouillon.
Simmer for about 20 minutes until everything is nice and soft.
Remove and discard rosemary stems. Pour soup into food processor by cupfuls and process small batches until everything is smooth. Pour into the soup pot with 2 cups soy milk and 2 cups frozen corn.
Heat through and add Salt and Pepper to taste.
Serve now, or freeze for easy midweek meals.
This chowder is vegan comfort food at its finest and when paired with a hearty bread and side salad, makes a wonderful meal. I also think that it would make a wonderful first course for a big meal, like Thanksgiving or Christmas. It's sometimes difficult to replace that big main-course turkey or ham when trying to stay on a vegan diet, but I've found that lots of little side-dishes can make it seem like quite a party!
Thanks for visiting the blog. I'd love to hear about any changes or additions you make to the recipes -- I get some of my best ideas from reading the reviews and comments on other food blogs! :-)
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| Smooth, creamy Garden Chowder soup, served with fresh baked Pumpernickel Bread |
Recipe Harvest Chowder
Ingredients / Shopping List:
4 lg russet potatoes3 lg carrots
1 med onion
10 cloves of garlic
4 sticks of rosemary
5 cups vegetable bouillon
2 cups soy milk
2 cups frozen corn
Salt
Pepper
Peel and dice onion, carrots and potatoes.
Preheat non-stick skillet over medium heat. Saute the carrots and onions with just a little bit of water (you can use oil, too - up to you) cook until they are slightly soft, then toss in the 10 cloves of garlic. (I know that sounds like a lot, but the soup is kind of bland without it) Cook for 2-3 mins more.
In a big soup pan, add the sauteed vegetables, the rosemary (keep it whole, you're going to pull it out before you blend the soup), the potatoes, and the 5 cups of vegetable bouillon.
Simmer for about 20 minutes until everything is nice and soft.
Remove and discard rosemary stems. Pour soup into food processor by cupfuls and process small batches until everything is smooth. Pour into the soup pot with 2 cups soy milk and 2 cups frozen corn.
Heat through and add Salt and Pepper to taste.
Serve now, or freeze for easy midweek meals.
This chowder is vegan comfort food at its finest and when paired with a hearty bread and side salad, makes a wonderful meal. I also think that it would make a wonderful first course for a big meal, like Thanksgiving or Christmas. It's sometimes difficult to replace that big main-course turkey or ham when trying to stay on a vegan diet, but I've found that lots of little side-dishes can make it seem like quite a party!
Thanks for visiting the blog. I'd love to hear about any changes or additions you make to the recipes -- I get some of my best ideas from reading the reviews and comments on other food blogs! :-)
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