Vegetable Chowder

It was time to clean out our fridge…in an apartment size refrigerator food seems to grow and multiply. When I have to stand on my head to find an item, I know it is time. Here are the veggies that needed weeding out. (the corn was from the freezer compartment)

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I would love to have a Sous Chef…



Whoops, I also found some mushroom stems…


Sauté all (except broccoli & potatoes) in 3T. Garlic Gold Olive oil. If you don’t have Garlic Gold, use regular olive oil and 2 cloves minced garlic. Add salt and pepper to taste. If I would have had thyme leaves, I would have added some.


Add chopped broccoli and chopped potatoes to mixture, along with a quart of chicken stock. Bring to boil, reduce to gentle boil until veggies are tender.


Add 2-3 cups of milk in which about 4-5 T. of cornstarch has been whisked in and return to rolling boil to thicken soup slightly. You could also use flour instead of cornstarch if desired.


Now that is hearty with a capital H and loaded with nutrients! Top with grated sharp cheddar cheese, fresh flat leaf parsley and a dollop of Greek yogurt. (or sour cream) This is the first day of the year that I could eat lunch on our outdoor patio! Yeah, spring!



A bowl of this soup will give you your vegetable requirements for several days…! (almost)


Good-by winter (and soups)…hello spring (and flowers… food for the soul).


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