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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8gvLC3IaIZB0z9JIQg2gVvp_L4wcJ0QW9f9qQ78-ACCTDc_V5w0YPjPFdm-2oMzXt8ulcX6J9BupUG3JE-_AclxzWEc6WNxjlt-dSbJGgmyU4o7eUnqw7pRozhg8THqva3ZWvFori31-/s400/P1100489.jpg)
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Yummy....I love chowders...I'll have to give this one a try. My kids LOVE hot pepper sauce...I do believe they should have been born in Mexico! ;-)
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Camille
Oh, wow. This looks simply delicious! I think I'm going to have to revisit this recipe one snowy night in NH! :)
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