Veggie Chowder

From the Silk test kitchen

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Servings
6
Total Time
45 min

Silk Veggie Chowder
Ingredients
  • 1 Tbsp olive oil
  • 1 Tbsp butter or non-dairy spread
  • 2 cups chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 Tbsp flour
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 3 cups vegetable broth
  • 2 cups cubed Russet potatoes or sweet potatoes
  • 1 cup fresh, frozen or canned corn
  • 1 cup chopped red pepper
  • 1 cup chopped green beans
  • 1 cup chopped broccoli florets
  • 1 bay leaf
  • 1 tsp fresh thyme, chopped
  • 3 cups Silk Unsweetened Almond or Cashew Beverage
  • 1 tsp apple cider vinegar
  • Additional salt and pepper, to taste
  • 1 cup shredded cheddar cheese or dairy-free cheese shreds, if desired

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Preparation
  • Combine olive oil and butter in a large saucepan over medium heat.
  • Sauté chopped onion, carrots and celery until soft, about 8-10 minutes.
  • Sprinkle with flour, salt and pepper and cook for another few minutes.
  • Add vegetable broth and stir well, breaking up any lumps.
  • Add remaining veggies, bay leaf and thyme, bringing to a boil. Reduce heat to a simmer, cover and cook until veggies are soft, about 15 minutes.
  • Uncover and remove bay leaf.
  • Add Silk and vinegar, bring to a simmer and cook for another 5 minutes, until hot. Adjust salt and pepper to taste.
  • Ladle into bowls and top with cheese, if desired.