One of my favorite recipes, this wonderful vegetable chowder is warm, filling and comforting while remaining fresh at the same time. And it’s easy to put together.
Making the roux for the creamy sauce isn’t difficult. A roux is a mixture of fat and flour, typically in a 1:1 ratio. I like to use butter for this recipe. It adds another layer of flavor to the chowder.
I often have broccoli and cauliflower from my garden stashed away in the freezer. I love using that if I don’t have access to fresh. But you can use fresh or frozen broccoli and cauliflower here. I’ve used both, and it turns out beautifully either way.
Yield: 6 to 8 servings
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cups vegetable broth
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup corn
- 1 cup chopped carrots
- 1⁄2 cup diced celery
- 1⁄2 cup diced yellow onion
- 3 cups diced red or gold potatoes
- 1⁄2 cup broccoli
- 1⁄2 cup cauliflower
- 1 teaspoon dried parsley
- 1 cup heavy cream
- 1 cup half-and-half
- 1 tablespoons fresh chives
- 2 teaspoon fresh thyme
- 1 cup aged cheddar cheese, grated, for garnish
In a medium saucepan over medium heat, melt the butter. Add the flour. Stir until well combined.
Cook the mixture for 1 to 2 minutes, then add the vegetable broth, salt and pepper. Whisk the flour and broth mixture until it’s well combined.
Remove from the heat.
Add the broth mixture, corn, carrots, celery, onion, potatoes, broccoli, cauliflower and parsley to the slow cooker. Stir until everything is combined.
Cook on high for 4 hours or low for 6 hours.
Add the heavy cream, half-and-half, chives and thyme. Stir until well combined. Cook the chowder for an additional 30 minutes, up to 1 hour on low heat. Garnish vegetable chowder with cheese.
This recipe, excerpted from Rustic Farmhouse Slow Cooker, originally appeared in the March/April 2021 issue of Hobby Farms magazine.