Vegetable Chowder

Recipe courtesy of Moosewood Cookbook, Mollie Katzen


1 tbsp. butter

2 cups chopped onion

6 cloves garlic, minced

2 tsp. salt

1/2 tsp. thyme

2 tsp. basil

1 medium potato, diced

2 medium stalks celery, diced

2 medium carrots, diced

2 cups chopped broccoli

2 cups chopped cauliflower

1/2 lb mushrooms, chopped

2 cups corn (defrosted okay)

lots of fresh black pepper

1 1/2 cups water

1 quart milk (low-fat okay), heated

optional: fresh chives, basil, or marjoram, minced


Melt the butter in a kettle or Dutch oven. Add onion, half the garlic, salt, thyme, and basil. Saute over medium heat for 5 minutes. Add potato, celery, carrots, broccoli, and cauliflower. Saute another 5 to 8 minutes. Add mushrooms and corn, plus lots of black pepper. Saute another 8 to 10 minutes.

Add water, cover and simmer about 15 minutes, or until everything is tender. (Make sure the potatoes are done.)

Stir in hot milk and remaining garlic. Remove from heat until about 10 minutes before serving time, then heat gently. Serve topped with freshly minced herbs.

Yield: 8 servings