Here is another great way to use up all that preserved produce. A taste of the garden in January, that's what it is. A couple years back, I made several batches of this chowder in the summer with fresh vegetables and froze it. It worked very well. This past summer I didn't have as much time on my hands, so I froze the veggies as normal and make the chowder as we want it. The recipe makes a generous amount, so plan to freeze a few servings for another day or eat it for lunches to give your family another good helping of veggies.
The other night when I made this, I substituted chicken broth (I had cooked two of our chickens in the morning) for the water and added a cup of diced, cooked chicken. We leave out the hot pepper sauce (for the kids' sake- they love this, by the way) and serve it with grated cheddar cheese on top. Otherwise, I very much stick to the recipe.
If you use a blender or immersion blender to puree part of this soup, it takes on a creaminess that is delightful. This is my favorite vegetable soup.
Vegetable Chowder (recipe from Everyday Food, July/August 2005 issue)
Click on the image below to make it larger. The handwritten amounts to the left are for doubling the recipe.
I feel warmer just thinking about it.