Vegetarian Curried Carrot Zucchini Chowder

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vegetarian-chowder

Chowder is a thick soup or stew made from seafood such as clams, fish,or vegetables with potatoes, onions and other ingredients and seasonings. Chowder is usually thickened with flour, milk or cream. Most Americans refer to it simply as clam chowder or corn chowder. Manhattan chowder is made with tomatoes and New England chowder is made with clams. The word chowder comes from the French word meaning “chaudiere” meaning pot. Although there are other meanings for chowder. In New England the word comes from Newfoundland referring to a Breton fisherman, who would throw his catch of the day in a pot with other ingredients. Another older meaning of the word chowder comes from old England meaning “jowter.”

I’ve decided to recreate a healthier and vegetarian version of this soup. This vegetarian chowder  makes a wonderful winter soup  that is rich in flavors and very filling. While this particular soup is made from carrots, potatoes, onions, garlic, zucchini, and corn, other vegetables can be added as well such as such as sauteed mushrooms or fennel, chopped tomatoes or cubes of roasted winter squash. This recipe makes more Cream Sauce without the Cream than you’ll need for the chowder. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream. I added a bit of curry powder and ginger for that extra pizzazz. Why the heck not?

For this recipe, you will need:

  1. 1 tablespoon of olive oil
  2. 1 onion chopped
  3. 3 cloves of garlic chopped
  4. 1 teaspoon of minced ginger
  5. 2 large potatoes peeled and diced
  6. 1/2 cup of diced zucchini
  7. 1/2 cup of diced carrots
  8. 1  cup of corn
  9. 5 cups of low sodium vegetable broth or fish stock
  10. 2 tablespoons of flour (you can use gluten-free) dissolved in  1 1/2 cups of skim or non-dairy milk
  11. 1/2 teaspoon of curry powder
  12. 1/2 teaspoon of nutmeg
  13. Salt and pepper for taste
  14. Chopped chives for garnish (optional)

Instructions

Heat the oil in a large saucepan. Add onions and saute for 5 minutes.  Add teaspoon and minced ginger and saute for another 2 minutes. Add the vegetables. Season with curry powder,nutmeg,salt,and pepper. Add a dash of cayenne pepper if you prefer.  Saute  for another 5-10 minutes. Pour in the milk. Gradually stir in the broth with the vegetables and milk. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for about 20 minutes or until all the vegetables are tender. Even though I didn’t, you can throw in some shredded skim cheddar cheese or vegan cheese if you decide to. Using a hand blender, puree vegetables till smooth.  Season and/or garnish as desired.

Yields 4 servings

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