Veggie Chowder


Ingredients to Sauté:

Additional Vegetables to Sauté:

Ingredients to Add to Pot:

Thickening Paste:

Ingredients to Add Last 5 Minutes:


  1. Melt butter in a Dutch oven.
  2. Add onion and sauté until tender; 5 minutes.
  3. Add cauliflower, zucchini, potatoes, and mushroom and cook for 5 minutes.
  4. Add corn, green beans, lemon zest, basil, pepper, marjoram, and lemon juice to the pot.
  5. Stir in broth.
  6. Bring to boil; turn down heat and simmer, covered for 15 minutes.
  7. Add broccoli and broccoli stems (see my techniques page on how to peel broccoli stems). Cook for 5 to 10 minutes.
  8. Gently whisk in flour mixture.
  9. Stir soup until it begins to thicken. If it doesn't thicken up, make more flour mixture and whisk 1 tablespoon at a time into the pot, until it begins to thicken.
  10. Add salt and pepper to taste.
  11. Simmer for 10 minutes.
  12. Turn off heat.
  13. Stir in evaporated milk and cheese.
  14. Serve.


Makes 8 to 10 servings.

Serve with Valerie's famous buttermilk biscuits or cornbread.

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