New England fishers originally threw their catch of the day in a big pot with other ingredients and called it a chowder. Our vegetarian recipe may not be authentic to our region, however it does have the qualities of being a thick and creamy soup, perfect for cold winter days.
STEP ONE – Preparations
- Get out a large soup pot.
- Get out a blender or food processor
STEP TWO – Make the Soup
3 tablespoons of unsalted butter
1 medium onion
1 medium carrot
¼ cup of all-purpose flour
1 tablespoon of minced garlic
4-5 cups of vegetable broth
1 cup of milk
2 medium-size potatoes
1 bag of frozen or 2 cups of fresh corn
1 bay leaf
Salt and pepper
- Heat the soup pot on medium heat.
- Peel and chop the carrots and onions.
- Add the butter to the heated pot and when melted, add the carrots and onions and cook for 10 minutes.
- Add in the garlic and flour, stir well and cook for another minute.
- Add in 4 cups of broth, the milk, potatoes, corn, and spices and mix together well.
- Bring to a boil, reduce the heat to a simmer, and let it cook for 30 minutes until the potatoes are tender.
STEP THREE – Finish the Soup
- Remove the thyme and bay leaf.
- Let the soup cool slightly and then puree in a blender or food processor.
- If the soup is too thick, add some more broth. If it is too thin, add a little more flour and whisk to incorporate. It should be thicker than typical tomato soup.
- Serve the soup in bowls with homemade croutons.
STEP FOUR (Optional) – Make the Croutons
4 slices of rustic bread (Italian, country, or sourdough)
Extra virgin olive oil
Salt and pepper
- Heat the oven to 375°F and spray a large baking sheet with canola spray.
- Cut the bread into 1-inch squares.
- In a large bowl, add the bread and lightly drizzle with olive oil.
- Add the spices and toss everything together.
- Bake for 5 minutes at a time, tossing the pieces until all the sides are lightly browned.
- Top the soup with a few croutons and fresh thyme.
Recommended serving size: 1 cup
Exchanges: 1 starch, 1 veg