Garden 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.