Summer Vegetable Chowder
Summer Vegetable Chowder
Celebrate the flavors of Summer with this delicious and satisfying soup! This chowder is perfectly creamy yet not too heavy. It comes together easily with fresh Summer vegetables and herbs like basil & thyme. You can use whichever vegetables you like, but definitely take advantage of what is the freshest and in season around you.
Serves 5-6
Ingredients
4 ears of Corn or 2 cups of Kernels
1.5 lbs (680g) Yellow Potatoes, peeled and cubed
2 stalks Celery, chopped
1 small (200g) Zucchini, chopped
1 small (200g) Yellow Squash, chopped
1 medium (275g) Onion, diced
4 cloves Garlic, minced
6 Sun-dried Tomatoes, roughly chopped
5 cups (1182ml) Broth (Vegan Chicken or Vegetable)
1 cup (237ml) Plant Milk
4 Tbsp (60g) Flour
4 Tbsp (60g) Vegan Butter
1/3 cup (7g) chopped Basil
2 tsp (2g) chopped Thyme
Salt & Pepper
Garnish with chopped Chives and more chopped Basil
Note about fresh corn:
If using fresh corn on the cob, carefully hold the cob vertically and run a knife down, cutting as much of the kernels as you can. Alternately, you can lay the cob down on its side and cut the kernels away. Reserve the cobs to help flavor the soup.
Directions
1. Melt the butter in a large pot on medium heat. Add in the onions and sauté until translucent, about 5-7 minutes.
2. Add in the celery and continue cooking for another 3-5 minutes before adding in the garlic, thyme and sun-dried tomatoes. Season with salt and pepper and cook until the garlic becomes fragrant about 2-3 minutes.
3. Add in the potatoes and mix well. Add in the flour and mix until everything is well coated. Cook the mixture for 2-3 minutes stirring occasionally. Add in the corn and broth and mix well. Add 2-3 cobs to the pot and cook covered for 20 minutes.
4. Remove the lid and continue cooking for another 10 minutes or until the potatoes are fork tender. Remove the cobs and with either an immersion blender or traditional, blend about 1/3 of the soup.
5.Add in the zucchini, yellow squash, plant milk and chopped basil and continue cooking for another 15 minutes or until the vegetables are tender and the soup is heated through.
6. Serve with chopped chives and more fresh chopped basil if desired.
