Month: January 2010

Veggie Chowder!

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Well, I made chowder. Successfully. I’m pretty proud of it.


For Stock:

3 cups of chopped carrots
2 cups of chopped celery
1 chopped onion
6 cups of water
Old Bay, Sea Salt, Celery Salt, Garlic to taste (I add some chili powder too)

The Rest:

1/2 stick of butter
1/3-1/2 cup of flour
1 small onion, chopped fine
2 cups of celery, chopped fine
1 large parsnip, chopped fine
2 large white potatoes, chopped
1 red potato, chopped
1 cups of carrots, chopped
1 cup of milk
at least 2, up to 100 cloves of garlic
sea salt
cracker black pepper
garlic powder
Cholula hot sauce (1 tablespoon for flavor, 3 tablespoons for some heat, 5 tablespoons to win a bet)

Make the Stock:

(You can totally skip this and just go buy some vegetable stock. I won’t tell)

Chop up the onion, celery, and carrots into large chunks. Add the spices sparingly. Boil uncovered for an hour. Taste. Season again. Drain and discard the vegetables, having stripped them of all their nutritional value. Easy peasy! When finished, you should have about 4 cups of stock (reduced from the 6 cups of water)

Potatoes and Roux:

Get the 4 cups of stock boiling, and add the potatoes to the stock. Season to taste with the stuff listed above.¬†After they’ve been cooking for about 10 minutes and are NEARLY soft, add the chopped carrots.

In the meantime, melt the half stick of butter in a saucepan. Add the parsnips, onion, and celery. Cook for 5-10 minutes over a high heat until the vegetables are soft. Stirring continuously, add the flour one tablespoon at a time until all of the butter is soaked up, and no more flour will dissolve, despite your valiant stirring efforts.

By this time, the carrots should be fork tender, the potatoes should be soft, and you should be on at least your second beer. Once you’ve met all these criteria, add the veggie roux to the boiling stock and reduce heat to low. Stir it all up really well (you’ll get a bit of a workout!), cover, and simmer for about 10 minutes. Once all the flavors are blended nice and tasty, add the milk, and keep on the heat just to bring it up to¬†temperature. Serve with a cracker pepper and dill garnish and giant hunk of French bread. Love life.


I really didn’t mean to put the radish in the picture, but now those veggies are gone and chopped, so deal with it.