Vegan Vegetable and Potato Chowder! You are going to love this healthy and hearty chowder. Packed with vegetables, Vegan and Gluten-Free.
After visiting Boston earlier this month, I’m tempted to call this one Potato Chowdah instead of Chowder. But, then I remember that I’m firmly planted in the middle of the country; so- chowder it is.
A few weeks ago, BL asked for potato soup for dinner. A favorite of his, not so much of mine. Sure, I love potatoes in just about every form, but I really like my soups to have some bite to them. Chunky, stew-like soups > creamy soups. (Unless that creamy soup has a loaf of freshly baked-bread to go with it, then all bets are off.)
Um, how about chowder instead? BL still get’s the silky, hearty bite from simmered potatoes and I get extra vegetables and texture.
This soup starts like most others: with a sauté of the holy trinity: carrots, onion and celery. It’s how 99% of my soups start, and you know the saying- if it ain’t broke, don’t fix it.
Then we add in potatoes from The Little Potato company, a must-try for all potato fans like me. While almost all of their varieties will work in this dish, the delicate skin of the baby boomer variety gives way to a smooth, silky texture when cooked and then pureed. They are perfect for baking, mashing and in this soup. I’ve noticed The Little Potato company showing up in more and more stores.
For my STL friends, you can find them in Dierburgs, Schnuck’s and Walmart.
I’ve always been drawn to the combination of dill and potato, so I threw in a few sprigs near the end for added flavor. Isn’t it amazing the difference fresh herbs make? I planted a few herbs last spring (basil, rosemary, sage, chives and dill) and thankfully, they are still going strong. Though I’m sure they will be kaput the moment the first snow arrives, I’m taking every advantage I can to add them into dishes.
To transform this soup into a chowder, you’ll need to blend some of the soup to create a creamy base. If you’ve got an immersion blender, it’s the easiest way to do this. Simply stick the immersion blender into the soup, then puree until you get the consistency you want. If not, add ~2 cups of the soup into a regular blender and puree until super smooth and creamy. I’d recommend letting the soup cool slightly before pureeing, so the steam doesn’t explode the top off.
Enjoy this one! We arrived into Florence late last night, and I’m itching to explore the city again. It’s been a few years since BL and I were here and I can’t wait to show my mom favorite spots and eats. Mangiamo. xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Vegetable and Potato Chowder! You are going to love this healthy and hearty chowder. Packed with vegetables, Vegan and Gluten-Free
- 1 tablespoon oil
- 1 small white onion, peeled and chopped
- 2 medium carrots, peeled and diced
- 2 stalks of celery, chopped
- 1.5 pounds The Little Potato Company creamer potatoes, Baby Boomer variety, quartered
- 1 red bell pepper, chopped
- 2 cloves garlic, peeled and minced
- 2 cups frozen corn kernels (or fresh if making this in late summer)
- 2 tablespoons chopped fresh thyme (can sub 1 teaspoon dried thyme)
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- Salt to taste (depending on the saltiness of your broth, I usually start with 1/4 teaspoon and go from there)
- Freshly ground pepper (I start with 1/4 teaspoon and go from there)
- 3 tablespoons chopped dill
- In a large pot or dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots and celery and cook until tender and onion is translucent, about 5-6 minutes.
- Add the potatoes, red bell pepper, garlic and cook another 5 minutes, stirring often.
- Add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally for ~20 minutes until potatoes are cooked through.
- Remove 2 cups of soup and place in a blender; puree until smooth and creamy then return back to the pot.
- Add in the dill and season to taste, adding more salt/pepper if needed.
- Continue to cook over low heat or Serve. I like to let it cook at least an additional 15 minutes for flavors to develop. Like most soups, this gets better the longer it sits.