Friday, January 20, 2012

Food 4 Friday :: Creamy Vegetable Chowder

We had a fun but cold day playing in the rain today for our Nature Awareness Class. We had a dear friend missing from that community today. We miss him dearly. Hopefully this chowder will help warm our bones and our spirits.

This recipe is adapted from a chowder in my favorite cookbook, Moosewood Restaurant Daily Special.

Creamy Vegetable Chowder:

saute one onion in
1 Tsp evoo
add 4 celery stalks, chopped
4 large carrots
5 red potatoes
4 cups water
1 bay leaf
1 tsp marjoram
1 tsp salt
1/2 tsp ground pepper
bring to a boil, lower heat and simmer until tender
use immersion blender to puree half until creamy
add one red bell pepper
one bag TJ's organic foursome frozen veggies(peas, corn, carrots, green beans)
or chopped zucchini and peas if in season
cook for a couple of minutes
lower heat and add
1 cup milk
1 cup grated cheddar cheese
4 oz cream cheese
heat gently and serve with a zippy salad like arugula tossed in a lemon vinaigrette

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