Friday, September 03, 2010

Garden Chowder

I've been making the most seriously delicious creamy-thick chowder of late, pretty much straight from the garden.  I used the Zucchini Garden Chowder recipe from Simply in Season for my basic structure, shortened the name to "Garden Chowder" and expanded from there.

So yumilicious.

Garden Chowder
  • Butter and/or olive oil
  • 2 medium zucchini, chopped
  • 1-2 onions, chopped
  • 2 small eggplants, chopped
  • Basil or marjoram, chopped (or sprinkled in, if dried)
  • Flour
  • Salt & pepper to taste
  • 3-4 cups chicken stock (or water)
  • 1 TBSP lemon juice
  • Handful of kale, ripped and chopped
  • Handful of parsley, chopped
  • 4-6 okra pods, chopped
  • 2-3 tomatoes, chopped
  • 2 cups corn
  • 1-2 cups milk
  • 2-ish cups cheese
Sauté the zucchini, eggplant, and onions in the butter w/ the basil or marjoram (I've been using dried marjoram, since our basil was a blow-out this summer).  Add whatever vegetable you have on hand that suites your fancy. 

Once soft, sprinkle a smattering of flour on the vegetables and stir.  Add salt and pepper.  Add the chicken stock.  Stir.  Let it simmer, then add the kale.  Let it simmer for a bit, then add the milk, okra, tomatoes, corn, and parsley.  Stir.  At the very end, add the cheese and stir.  I suppose the whole process takes . . . 30 minutes?

I like this soup chunky (as did Truen), but the other two didn't, so I used our handy-dandy immersion blender (thanks Mom and Dad!) and mixed it into a nice, thick chowder.

Yo.  Delicious.

1 comment:

Ashley said...

sounds yummy. We may need to add this to our menu.

I miss your family. Give your boys hugs and kisses!