Creamy Garden Chowder

I mentioned in my last post about secretly challenging myself to find as many meatless meal ideas to cut down on my grocery spending. While surfing the internet for ideas I remembered a friend of mine sharing many of her recipes on Facebook and most of those recipes were meatless. So, I headed over to her photos and found several. I remember looking at GARDEN CHOWDER when she posted it and thought yum, that really looks and sounds good but I don't think anyone else would eat it. 

Creamy Garden Chowder. A quick, frugal meal that is sure to please everyone. A recipe that calls for any garden vegetable that suits your tastes and is so good.


Boy, was I ever wrong! Jamie came back for seconds before I even had a chance to sit down with my first helping. Poor kid he really must have been hungry or it was that good! He says it was that good.

I did make a couple of changes... like leaving out the celery and coriander. We're not celery people and I really don't think we would like coriander since we don't care for cilantro. Another thing I did was send half of my cooked vegetables through the food processor to help thicken up the chowder. I also grated one carrot and diced another and added a little more potatoes to the pot. The next time I make this, I will cook my cauliflower by itself and mash it all to hide from my husband, since he said he couldn't taste the potatoes.

Garden Chowder, a frugal, meatless meal that hits the spot.

Creamy Garden Chowder. A quick, frugal meal that is sure to please everyone. A recipe that calls for any garden vegetable that suits your tastes and is so good.

Garden Chowder

Ingredients:

  • ½ green pepper
  • ½ cup onion, chopped
  • ¼ cup butter
  • 1 cup each diced potato, celery, cauliflower, carrot and broccoli
  • 3 cups broth
  • 3 garlic cloves
  • ¼ teaspoon pepper
  • ½ cup flour
  • 2 cups milk
  • 1 teaspoon pars­ley
  • ¼ tsp of each paprika, coriander, ground mustard
  • salt to taste
  • 2 cups shred­ded ched­dar

Directions:

Saute green pepper, onion and garlic in butter until tender. Add veg­eta­bles, broth, and  black pepper. Bring to a boil, then reduce the heat and simmer 20 minutes or until veggies are tender. Mix flour and milk and stir into soup. Add spices and salt if needed and allow to thicken at a low temperature. Just before serving, stir in cheese until melted.



Creamy Garden Chowder. A quick, frugal meal that is sure to please everyone. A recipe that calls for any garden vegetable that suits your tastes and is so good.

1 comment

  1. This sounds good, but I will add the celery and leave off the coriander, none in my pantry.
    If you like Asian type things, you should try the stirfry I just linked to. We like it a lot!

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