Veggie Chowder

April 6, 2009

Last week it was raining cats and dogs in D.C. which was perfect weather for soup. I found this recipe at For The Love Of Cooking and decided to veggie-fy it. I made a few extra changes which worked out perfectly. The soup was creamy, hearty and full of crunchy, tender veggies. So good!

1 box veggie stock
whole grain brown rice (1 cup- or as much as you like)
veggies!!!- broccoli, carrots, onion, mushrooms,corn, garlic, celery,
evaporated milk (1 can for creaminess without all the fat and calories)
1/2 cup sharp cheddar cheese
1 bay leaf
1 veggie bouillon cube
2 tbsp cornstarch


So, basically follow the recipe as it is on the website above adding broccoli in with the other veggies and add the cheese in at the very end. The cheese makes it ooey gooey, thick and extra creamy. This recipe is simple and cheap to make. Basically cook down all the veggies in some evoo, add in broth and spices and then slowly add in evaporated milk and cornstarch (very slowly as not to curdle the milk! you may want to warm the milk slightly before adding it). Serve with some crusty sourdough bread on the side. Makes 4 to 6 servings.

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Other posts you may enjoy:

  1. Corn-Potato Chowder
  2. Veggie Pot Pie with Black Pepper Biscuits
  3. Jamaican Veggie Puffs
  4. Curry Veggie Burgers
  5. Summer Corn and Clam Chowder

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