This tasty recipe uses vegetables that are available in abundance at this time of year. Packed with fresh, local flavors, you won’t miss the lack of seafood in this hearty plant-based chowder!
From Marketplace:
2-3 medium zucchini (Josi Farms)
6-8 small yellow potatoes (Fawcett Creek Farm)
1/2 sweet onion (Josi Farms)
1 large carrot (Josi Farms)
4-6 cloves of garlic (Circe's Garden)
3 large leaves kale (Fawcett Creek Farm)
¼ cup chopped parsley (Mountains to Rivers Ranch)
1 tbsp fresh thyme leaves (Mountains to Rivers Ranch)
A few tbsp extra virgin olive oil (Durant Olive Mill)
Other Ingredients:
3 stalks celery
½ cup white wine
1 can white beans, rinsed
1 tbsp poultry seasoning
1 bay leaf
1 cup fresh or frozen corn
Salt and pepper to taste
Water or stock
Steps:
Chop the onion, celery, and carrot, and add to a pot with a few tablespoons of olive oil. If using water, add 1 tsp of salt and cook until onions are soft. If using stock, omit the salt until the end. Add your fresh ground black pepper.
Cut the potatoes into small chunks and add to the pot. Cook for a few minutes.
Cut the zucchini into half-moons and add to the pot.
Add the garlic, parsley, thyme, and poultry seasoning, and cook for a few more minutes.
Add the white wine to deglaze, and scrape off anything that has seared to the bottom of the pot. Add in the bay leaf.
Once the wine has almost completely evaporated, add in the beans and fill the pot with water or stock to cover the beans and veggies completely. Bring to a boil.
Turn down heat to simmer and cook until all veggies are soft.
While that is simmering, rinse and chop the kale.
Once the potatoes and carrots are soft, use an immersion blender to blend the soup to create a chowder-like texture - we like to leave some chunks of potato and other veg.
Add the kale and corn. Stir and let sit for a few minutes for the kale to wilt, then serve and enjoy!
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