Garden Vegetable Chowder (vegan, gluten free)
I hope everyone’s garden are in full harvest modes! If so, you can customize this garden vegetable chowder so easily to use up the veggies you grew this season. If you want this less a creamy based soup you can skip the milk/almond milk and the corn starch.
PrintGarden Vegetable Chowder (vegan, gluten free)
Totally gluten free and vegan with so many ways to customize to what you have on hand already.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: serves about 8 1x
Ingredients
2 tablespoon olive oil or butter
1 small onion, diced small
2 garlic cloves, minced fine
3 cups chopped potatoes
1/2 cup, celery chopped
3 cups chopped carrots
3 cups vegetable or chicken broth
1/2 teaspoon dried sage
1/2 teaspoon oregano
1/2 teaspoon salt plus more to taste
1/4 teaspoon pepper
1 medium zucchini chopped
2 large tomatoes, chopped
1 can of corn, not drained
1 1/2 cups milk or almond milk
2 tablespoons cornstarch
Other things you can add-
White beans
Mushrooms
Chopped chicken
Bell peppers
Sprinkle with Parmesan cheese when serving
Instructions
In a large pot or stockpot heat oil over medium heat and add the onion, garlic, potatoes, celery, and carrots. Cook till onions are translucent, about 8-10 minutes. Add the broth and seasonings and bring to a simmer. Simmer for about 5-10 minutes until veggies are about 3/4 cooked. Add the zucchini, tomatoes and corn and cook till all the veggies are cooked to desired softness. Take about 1/4 cup of 1 1/2 cups of the milk and add the cornstarch to it. Mix till smooth and add the milk and milk/cornstarch mixture to the soup. Stir and heat for another minute or 2 till heated through. Serve.
Notes
If you want it all a veggie broth base without the creaminess of milk you can leave out the cornstarch and milk altogether and just add a bit more broth in its place.
