Bountiful Garden Chowder

(Scroll to the bottom of the page for just the recipe.)

(Please subscribe to my blog at the bottom of the page to be sure to see all my posts.  Thank you for your support!)

I love late summer for many reasons but probably the two biggest are the beautiful sunsets and the abundance of fresh produce–especially tomatoes. If you have never had a fresh-from-the-garden tomato, you just haven’t lived! Tomato sandwiches made with toast, mayo and a thick slice of tomato with a little salt and pepper is one of the best things on Earth!

The only potential downside is that all the produce at once can become rather overwhelming. Preserving for winter is great but also time-consuming and a lot of work. I gave up canning several years ago because it is just so much work. I do freeze my overflow of tomatoes and zucchini but that is about it these days. In the meantime, we try to eat of much of this bounty as we possibly can in the summer. Out of this philosophy, this chowder was born. Hope you enjoy this as much as we do. Feel free to add the veggies that you have on hand and even throw in some meat of you want. With some crusty bread, this makes a filling meal. And no, it is NOT too hot for soup!

IMG_20180725_190523.jpg

IMG_20180725_191027.jpg

Bountiful Garden Chowder

3 Tbl butter
1 onion, chopped
3 cloves garlic or 1 capful of Tastefully Simple Garlic Garlic
3 Tbl flour
2–32 oz cartons of chicken broth or 1/2 gallon of homemade or bone broth
1 lb red potatoes cut into 1″ chunks
2 cups fresh sweet corn cut from cob
2 zucchini chopped
2 cans butter beans or other white beans  (or 1.5 cups dry beans following alternate instructions)
1 Tbl chili powder
1 Tbl cumin (Or substitute a capfull of Tastefully Simple Wahoo Chili for chili powder and cumin)
1 cup cream
2 large tomatoes chopped
1 jalapeno seeded and diced (optional)

Instant Pot instructions: Select SAUTE and use adjust to move to the highest setting. When pot says “Hot” drop in butter, onion and garlic and saute until softened. Sprinkle flour over this mixture and stir in for a minute. Add broth all at once and scrape any stuck-on items from the bottom of the pot. Add potatoes, corn, zucchini, beans, jalapeno (if desired) and spices. Seal lid and select SOUP and use the +/- buttons to set time to 5 minutes. All of the liquid will take a while to come to pressure, so be sure your valve is set to SEALING and go do something else for a while. When the cycle is over, CAREFULLY release the pressure valve and let the steam all release. Open the lid and stir in cream and tomatoes. Serve hot with crusty bread. Top with more tomatoes if desired. Can use any vegetables you have on hand and add meat if desired. Chicken is especially good and 1″ chunks can be sauted with the onions and continue as written.

ALTERNATE INSTRUCTIONS FOR DRY BEANS: Select SAUTE and use adjust to move to the highest setting. When pot says “Hot” drop in butter, onion and garlic and saute until softened. Sprinkle flour over this mixture and stir in for a minute. Add broth all at once and scrape any stuck-on items from the bottom of the pot. Add dry beans, seal lid and be sure valve is set on SEALING. Select MANUAL and use the +/- buttons to adjust time to 30 minutes. All of the liquid will take a while to come to pressure, so be sure your valve is set to SEALING and go do something else for a while. When the cycle is over, CAREFULLY release the pressure valve and let the steam all release. Add potatoes, corn, zucchini, beans, jalapeno (if desired) and spices. Seal lid and select SOUP and use the +/- buttons to set time to 5 minutes. When the cycle is over, release pressure valve and CAREFULLY let the steam all release. Open the lid and stir in cream and tomatoes. Serve hot with crusty bread. Top with more tomatoes if desired. Can use any vegetables you have on hand and add meat if desired. Chicken is especially good and 1″ chunks can be sauted with the onions and continue as written.

ALTERNATE INSTRUCTIONS FOR STOVETOP: Saute butter, onion and garlic until softened. Sprinkle flour over this mixture and stir in for a minute. Add broth all at once and scrape any stuck-on items from the bottom of the pan. Add potatoes, corn, zucchini, beans, jalapeno (if desired) and spices. After it comes to a boil, reduce heat and cover and let simmer for 30 minutes. Uncover and stir in cream and tomatoes. Serve hot with crusty bread. Top with more tomatoes if desired. Can use any vegetables you have on hand and add meat if desired. Chicken is especially good and 1″ chunks can be sauted with the onions and continue as written.

Advertisements

4 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Like

  2. Jill says:

    Sounds really hearty and tasty. I think it will soon be a meal at the soup kitchen!

    Like

    1. Good idea–you can add ALL the produce!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s