Tuesday, September 30, 2008

Mixed Vegetable Chowder

Back in the day (read: when I was an undergrad) I use to make a quick and easy corn chowder: 1 can cream of celery soup, 1 can cream of potato soup, 1 can corn, 1 cup of milk. This recipe is an attempt to recreate something like that chowder. I didn't realize that we were totally out of corn (the frozen kind--I don't really go for canned), so I had to go with mixed veggies. That was OK, though, since it gave the soup some colour. If you are in the mood for a thick and creamy chowder, then this is the soup for you.


INGREDIENTS
Serves 4
- 2 tbsp oil
- 1 large onion, finely diced
- 3 stalks of celery, finely diced
- 1 lb potatoes, peeled and diced
- 1/4 cup water
- 1/2 cup soy creamer
- 3 cups frozen mixed vegetables
- salt and pepper to taste
- 1 can coconut milk

METHOD
1. Heat oil in a large pot over medium heat. Saute onion and celery for 5-7 mins, until soft. Add potatoes and saute for 2 mins, stirring constantly.
2. Add water and deglaze the pan. Add soy creamer, a bit of salt, and bring to bubbling. Lower heat, cover, and simmer for 20 mins, or until potatoes are nice and soft.
3. Add vegetables, bring to bubbling, and cook for 5 mins. Add coconut milk and mix well. Using a hand blender, blend about half of the chowder to thicken. Or, transfer half of the soup to a blender and process. Make sure the soup does not boil after you have added the coconut milk (a little simmering is OK).
4. Season to taste with salt and pepper. Serve.

7 comments:

Chandelle said...

Yum! I've made something kind of similar, except I used blended silken tofu for creaminess and added some sliced red pepper for color. I'll have to try it with the coconut milk.

carrie said...

The addition of coconut milk makes this sound fabulous. My husband is a chowder lover, I'll have to make this for him soon.

allularpunk said...

i am all about some thick and creamy chowder. yum!

Sarah said...

I think Im going to make this tonight. Just what is needed on the first cold days of the year. Hopefully my grocery store isnt out of coconut milk again!

chow vegan said...

Good-looking chowder! I never thought to add coconut milk, that's a great idea. Thanks!

michaelmybeloved said...

I just got through eating a bowl of this (slighty modified).

I am the world's BIGGEST fan of coconut milk but, when I tasted the finished soup I just couldn't help finding the coconut milk vs. mixed veggies distracting without anything else to temper it. So, I began throwing stuff in.

I made sure to salt it well and add plenty of black pepper. Then I added some garlic powder (next time I will just add some garlic with the sauteed veggies) and a bunch of ginger powder...probably 1 1/2-2 tsp easily (i just can't help but want to pair ginger with coconut milk). That sounds like a lot but it really wasn't at all...in fact i could have added more (but, maybe my ginger is old..hmmm). Next time I will add fresh ginger earlier in the cooking. And, last but not least, I added a LOT of green tabasco (which, surprisingly didn't make it hot it just added depth of flavor along with the ginger and balanced out the coconut milk flavor)...probably 20 good splashes (at least)! The thing is, it wasn't spicy in the least..it was still very homey tasting (rather than overly exotic). You might try it that way sometime.

Vegan Dad said...

I always see recipes as a suggestion--a prod in a certain direction. Everyone has different tastes, so adjust as you see fit.