LOTSA VEGETABLE CHOWDER By Judy Micklewright

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. 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. From Forks Over Knives - The Cookbook

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Name: LOTSA VEGETABLE CHOWDER By Judy Micklewright
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 8 small Potatoes - Yukon Gold white, or russet (about 2 lbs), cut into 1/2-inch chunks; 1/2 mallonion peeled and chopped; 3 ears fresh corn kernels removed (about 1 3/4 cups), cobs reserved; 2 medium carrots peeled and diced; 2 stalks of celery chopped; 1/4 upchopped red bell pepper; 1 cup chopped broccoli and cauliflower stalks outer fibrous parts removed and discarded (about 1/2 pound); 1 clove garlic peeled and minced; 2 tablespoons chopped thyme; 1/8 easpoonwhite pepper; 2 teaspoons ground cumin; 3 tablespoons chopped dill; Salt to taste

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INGREDIENTS

8 small Potatoes - Yukon Gold ; white, or russet (about 2 lbs), cut into 1/2-inch chunks
1/2 mallonion peeled and ; chopped
3 ears fresh corn ; kernels removed (about 1 3/4 cups), cobs reserved
2 medium carrots peeled and diced
2 stalks of celery ; chopped
1/4 upchopped red bell pepper
1 cup chopped broccoli and cauliflower stalks ; outer fibrous parts removed and discarded (about 1/2 pound)
1 clove garlic peeled and ; minced
2 tablespoons chopped thyme
1/8 easpoonwhite 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.

NOTES

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LOTSA VEGETABLE CHOWDER By Judy Micklewright

8 small Potatoes - Yukon Gold white, or russet (about 2 lbs), cut into 1/2-inch chunks
1/2 mallonion peeled and chopped
3 ears fresh corn kernels removed (about 1 3/4 cups), cobs reserved
2 medium carrots peeled and diced
2 stalks of celery chopped
1/4 upchopped red bell pepper
1 cup chopped broccoli and cauliflower stalks outer fibrous parts removed and discarded (about 1/2 pound)
1 clove garlic peeled and minced
2 tablespoons chopped thyme
1/8 easpoonwhite pepper
2 teaspoons ground cumin
3 tablespoons chopped dill
 Salt to taste

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.

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Nutrition

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Serving Size: 1 Recipe (339g)
Recipe Makes: 1 Recipe

Calories: 286
Calories from Fat: 42 (15%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 3549mg		122 %
Potassium 964.4mg		25 %
Total Carbohydrate 61.6g		18 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 52g
Protein 11g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 286

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