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Sadie
11-15-2011, 02:35 PM
Onion, yellow – medium
Cauliflower, 1 head
Broccoli (enough for 3 cups)
Cabbage, green - 1 head
Celery
Green Pepper
Crimini Mushrooms
Garlic, 2-3 cloves
Half and half milk or Whole milk, 1 quart
Chicken stock ( no sodium) – 1 quart
Medium Cheddar, Tillamook - enough for 2 ½ cups grated ( I like the flavor)

Sautee
½ Onion – medium chop
3-4 stalks Celery – medium chop.
1/3 Green pepper – fine chop
once softened a bit add:
2-3 Garlic cloves – minced
Cook until garlic is incorporated. Move to your main pot.

Steam 10 minutes
½ head Cauliflower (2 cups roughly) – med/fine chop
1 ½ head of Broccoli (3 cups roughly) – med/fine chop
(Be sure to add the trimmed stalks of both
Ό head of Green Cabbage
10 Crimini Mushrooms – med/fine chop (small mushroom great flavor!)
Puree half of the steamed veggies. Incorporate with remaining intact veggies to the main pot.

Rue
2 Tblsp butter
2 Tblsp Flour (don’t worry it will cook out)
Heat through then add:
Ύ quart of half and half milk or whole milk and Salt and Ground Cracked pepper.
Stir until smooth then add.
1 ½ cups Tillamook Medium Cheese. Add 1 ½ cups of No Sodium Chicken Stock

Add to taste:
½ tsp garlic and onion powder
1 tsp fresh cracked pepper
½ tsp each of Seasoning Salt and Sea Salt
Stir until smooth and pour over veggies in the main pot. Simmer over medium (do not boil) until desired consistency. Add remaining milk or additional Chicken stock to thin.
Serve with a little shredded cheddar on top and shredded chicken as well for those that eat meat.