Name: Lotsa Vegetable Chowder
Prep time: 15 min
Total time: 30 min
Ingredients: 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks; ½ small onion, peeled and chopped; 3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved; 2 medium carrots, peeled and diced; 2 stalks of celery, chopped; ¼ cup chopped red bell pepper; 1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about ½ pound); 1 clove garlic, peeled and minced; 2 tablespoons chopped thyme; ⅛ teaspoon white pepper; 2 teaspoons ground cumin; 3 tablespoons chopped dill; Salt to taste

Prep-time: 15 minutes / Ready In: 30 minutes
Serves 4-6
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You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily Herbaceous Cauliflower Crowded Chowder,” she cracks up.

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Ingredients

8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
½ small onion, peeled and chopped
3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved
2 medium carrots, peeled and diced
2 stalks of celery, chopped
¼ cup chopped red bell pepper
1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about ½ pound)
1 clove garlic, peeled and minced
2 tablespoons chopped thyme
⅛ teaspoon white pepper
2 teaspoons ground cumin
3 tablespoons chopped dill
Salt to taste

Instructions

In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.
Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.

(5)

9 Comments

Comments (9)

(5 from 5 votes)

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Joann1 month ago

This is over-the-top delicious. I made a little change. I used 1-1/2 pounds potatoes and more of each vegetable. I also used vegetable broth instead of water.

Robin9 months ago

This is excellent! To make the soup quicker, I use a can of creamed corn and a can of regular corn.

Lynne1 year ago

Has anyone froze this yummy soup?

Robin9 months ago

I freeze some every time I make it. Too much for 2 people. Freezes just fine.

Maureen Wheeler1 year ago

easy (especially if you use a blender wand rather than the blender method) and delicious.

Chris1 year ago

Most excellent ‘chowder’. I did not use corn cobs, I used frozen sweet corn. Dee-licious!

Tappi2 years ago

I love how creamy this chowder is. I used all cauliflower. I blended all of the soup until almost puréed. Very satisfying.

Amanda Hardy2 years ago

My family and I devoured this dish immediately! Added extra potatoes (on accident but ended up perfect) and blended four cups of the soup to make it extra thick! This is a nice, light, yet flavorful dish and am looking forward to making it again!

Mariana2 years ago

This chowder was delicious

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Lotsa Vegetable Chowder

We always have a large quantity of broccoli and cauliflower stalks hanging around from other recipes. I slice off the outer fibrous side of the stems (all the green part for the broccoli) and chop the stalks into ¼-inch chunks. If you do not have leftover stems available, you can add more celery at the end of the cooking process, about 10 minutes before the chowder is done, or you can add chayote, kohlrabi, turnips, yellow beets, or fennel. I find the more vegetables in this soup, the better it tastes. If you’re caught with a bounty of fresh thyme and dill, this soup is also a great way of making use of them.

about the author

Judy Micklewright

In 2002, Judy Micklewright set out on a path of discovery into plant-based living and found vigor in her mind, body, and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you cuisine.

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