This creamy chowder is packed full of veggies and is loaded with flavor! The base is made up of onions, carrot, peppers, celery, and garlic sautéed in butter. You then add a small amount of flour to make a roux which will help thicken up the broth when added. I choose to use two different types of potatoes, a russet that breaks down more easily helping to contribute to the chowder’s creaminess, and also a few small reds for a more chunky texture. Once the potatoes are tender, I add the final veggies and stir in the fresh spinach. Let it simmer a few more minutes and now all that’s needed is to season it, add the cream, and serve! So warm and nourishing, along with it being quick and easy to make. It can also be made vegan if you desire. Top with cheese or serve with bread or biscuits.
Ingredients / Serves 4
1/4 cup butter or vegan alternative
1/2 yellow or white onion, finely chopped
1 medium carrot, diced
1/2 cup each red and yellow bell pepper, diced
2 stalks celery, diced
3-4 cloves garlic, finely chopped
1/4-1/3 cup white flour
4 cups water or vegetable broth
1-2 large russet potatoes, peeled and diced
2-3 red potatoes, washed and diced with skins on
1-2 cups cauliflower, chopped
1 stalk broccoli, chopped
1 cup spinach, chopped and packed full
1/2 cup half and half, milk, or milk alternative
1 teaspoon salt, or more or less to taste depending on if you are using salted broth
1/2 teaspoon black pepper, ground
Pinch or two of red chili flakes
Directions/Method
Step 1) Heat 4 cups of water or vegetable stock until hot and set aside.
Step 2) In a medium-large pot add the first 6 ingredients.
Step 3) Over low/medium heat, sauté for 2-3 minutes until vegetables are slightly softened.
Step 4) Stir in flour
Step 5) Make a roux by slowly adding 1/2-1 cup water to veggies and stir until flour is dissolved and liquid thickens, about 30 seconds.
Step 6) Continue to add the rest of the water or broth a cup at a time until all the liquid is added and broth is simmering.
Step 7) Add potatoes and bring to just a boil before turning heat down to low and covering pot with a lid. Let simmer until potatoes are tender.
Step 8) Add the chopped cauliflower and broccoli and stir in the spinach.
Step 9) Add the salt, pepper, and red pepper flakes, adjust to taste.
Step 10) Cover with lid and turn heat to low. Let sit for a just a few minutes until the last of the vegetables are tender.
Step 11) Just before serving stir in the cream or milk, or milk alternative
