The theme of this chowder is green. As in the colour of food that I haven't eaten in a week.
Although, I did take it upon myself to make this somewhat healthy, gluten-free, green vegetable chowder today. There are five green vegetables in it: broccoli, green pepper, spinach, celery, and zucchini. I almost felt like my body did a slow-clap as I was eating it. But then for dessert (apparently over Christmas holidays dessert at lunch time is normal for me) I had peanut brittle and two cookies (seriously, I know, it's bad), so it all balanced out.
I am going to start something new here on this blog o' mine. I am officially declaring Sundays to be Souper Sundays! I have so many delicious looking recipes for soups, chowders, chilis, and stews, that I sometimes get this overwhelming feeling that I'm never going to be able to make them all in my life. Is that weird? I know it is. Anyways, I thought on Sundays that I should try to make something new from this soup-ish category. First up, Green Vegetable Chowder. The recipe comes from a cookbook (a new one! from my sister-in-law!) called Living and Eating Gluten Free, which I suppose I now am. I can't wait to dive into this book a bit more.
The chowder tasted healthy, but still tasted...tasty, so it went into the category of 'would make again' in my books.
One comment from The Hubby was, "Aren't chowders supposed to be thick, like a chowder?" Which, because the chowder was a tad on the thin side, is definitely a valid question, and led me to Google. Apparently there is a battle out there between those who prefer thick or thin chowders, with much internet debate on the topic. I admit that I do prefer a thicker chowder, but this thin version is nice for a change too. The recipe called for gluten-free flour, but you could substitute regular all-purpose flour using a 1:1 ratio and get the same results.
Enjoy all of these green vegetables!
Green Vegetable Chowder
- 3 tbsp (45 ml) butter
- 1 cup (250 ml) celery, diced
- 1 cup (250 ml) onion, diced
- 3 tbsp (45 ml) all-purpose flour (I used Bob's Red Mill gluten-free all-purpose flour)
- 4 cups (1 litre) milk, 2% or whole
- 1 1/2 cups (375 ml) small broccoli florets
- 1 cup (250 ml) zucchini, diced
- 1/2 green pepper, diced
- 2 tsp (10 ml) chili powder
- 4 cups (1 litre) baby spinach leaves, coarsely chopped
- salt and pepper to taste
- 1 cup (250 ml) cheddar cheese, shredded (for garnish)
In a large stock pot, melt butter over medium heat. Add onion and celery, and saute for 5 minutes until onions are translucent. Stir in flour, and saute for 2 minutes. Add milk one cup at a time, stirring well after each addition. Bring to a simmer over medium heat.
Stir in broccoli, zucchini, green pepper, and chili powder.
Simmer uncovered for 10 minutes, or until vegetables are tender-crisp. Stir in spinach. Season to taste with salt and pepper.
Serve in soup bowls and garnish with cheddar cheese. Enjoy!
Recipe Source: Living and Eating Gluten Free by Alyce Feindel
What Was Cooking On PWMF One Year Ago: Chicken Cacciatore