I didn't realize that Krystal had posted a recipe for her Garden Veggie Chowder already. They are similar - but with enough differences that I thought I'd post.
I looked in my freezer and realized that I had so many veggies just begging to be eaten! I have been trying to do a Veggie entree at least once a week - so I came up with the 'recipe' while on my walk this morning...
*you can use any and all veggies you have - this is just what I threw in the pot today!
Asparagus, blanched or steamed (or thawed), cut into 1 - 2" pieces
Broccoli, blanched or steamed (or thawed)
Corn, drained (or thawed)
Potatoes (I use frozen square hashbrowns - and I don't even thaw them)
2 - 3 T EVOO (olive oil)
32 oz (4 cups) stock (veggie, chicken - what have you)
4 T flour
1/3 c butter (softened or room temp)
2 1/2 - 3 c half and half
Salt & pepper to taste
Put EVOO in a large stock pot. Add onions. Cook them down until they are translucent. Add all veggies and stock. Bring up to a boil then turn down to a simmer for about 20 minutes.
In the meantime, add butter and flour in a small sauce pot and whisk until combined and smooth. Add slowly to the veggie and stock soup you have working. Let simmer for another 5 minutes or so. Season with garlic powder, salt and pepper.
Add half and half - continue to simmer for another 10-15 minutes to bring up the soup to temp and also to give the half and half time to thicken the soup.
Garnish with shredded cheese and serve with a big ol' hunk of bread to dunk in this delish soup!