***UPDATE 11/11/2014: I’ve moved! My new site is www.lovecreatenourish.com, so anyone here from Pinterest can head over there! 🙂
I have another meatless recipe for you! You’d almost think we were vegetarians around here, but we’re most definitely not. Not that there’s anything wrong with being a vegetarian, buuuut we love our chicken and beef and steak. I just like to only cook meat two or three times a week and keep the grocery bills down, so I’m always on the hunt for yummy meatless meals. As I’ve said before (in this post) I grew up hating all vegetables except potatoes and lettuce, and even then I’d only eat lettuce in salads. Never, ever on sandwiches. I actually still never eat lettuce on sandwiches — something about the watery, crunchiness of it grosses me out. I do heap a pile of spinach on my sandwiches, though . . . which is healthier than iceberg anyway! So there!
Anyway, now that I cook almost every night, I eat vegetables way more often. I don’t know if my taste buds have changed or what, but I like broccoli now. Kind of. Only if it’s cooked thoroughly in a dish with lots of other flavors, or thoroughly soaked with a dressing in a salad. I think my extended family would drop dead to read this . . . I get teased a lot about my weird food tendencies. If it helps at all, I still hate eating plain fruit. Apples are the only fruit I can stomach happily. Seriously. Everything else tastes good, but the texture . . . ick. I can’t handle it. That’s why I make myself a smoothie almost every single day. I typically put in a banana, a lot of frozen fruit, spinach, a little yogurt, and water or milk. It’s the only way I can deal with fruit. I know, I know. It’s weird.
But this chowder has tons of veggies! Lots of nutrition, right? Right.
Now, this recipe called for most of the veggies to be sauteed, potatoes + broth added and cooked till tender, and then the broccoli added. Well, I decided to be extra productive on my day off last Monday, and I actually chopped up all the veggies I needed that week for various recipes. I separated them into ziplock bags by meal before realizing the broccoli was supposed to be added later. I wasn’t going to pick it out piece-by-piece now. And you know what? It turned out perfectly. It was still great. Having slightly crunchy broccoli in this soup would’ve ruined it for me anyway, so I think I’ll stick to doing it this way any time I make it!
This recipe is so good and extremely versatile. You could probably do any vegetable your heart desires. I wanted to add in a zucchini, but my grocery store was out. I did add in a red bell pepper and extra carrots and potatoes. It was so good, and after the hubby and I had two full bowls, we were left with three more servings. That was my lunch the rest of the week!
I made some easy-peasy garlic cheese biscuits to go with these, recipe found here. It was the perfect dinner on a nasty, rainy night.
Cheesy Veggie Chowder (adapted from this recipe)
- 2 T. butter
- 1 small onion, diced
- 1 c. finely chopped carrot
- 1 c. finely chopped celery
- 1 red bell pepper, diced
- 2 c. chopped broccoli
- 1 T. minced garlic
- 4 c. chicken broth (or vegetable broth)
- 2 large potatoes, chopped
- 1 T. flour
- 1/2 c. cold water
- 2/3 c. milk
- 2 heaping c. shredded cheddar cheese
- Melt butter in large pot. Add onions, carrots, celery, red bell pepper, and broccoli. Cook until mostly tender.
- Add garlic; stir well and cook 1-2 minutes.
- Add broth and potatoes; bring to boil and cook till tender, about 20-25 minutes.
- Whisk flour into water. Slowly stir the mixture into the soup and simmer until slightly thickened.
- Add milk; stir well and simmer 1-2 minutes while stirring.
- Add cheese and stir well.