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These are the vegetables that are available at this time of the year from my farmer. I made up this recipe to use a lot of them. I freeze the soup to eat during the winter.
For a low-sodium chowder, make sure you use low-sodium or salt-free broth.
Cut corn off the cob. Set aside. In large pot heat butter. Add onion, celery and garlic. Sauté to tender. Add potatoes, carrots and summer squash and sauté 7-10 minutes. Add corn, green beans, tomato and red pepper, broth, hot water and chili powder. Bring to boil and then simmer 30 minutes or until all vegetables are cooked. Meanwhile whisk together milk and flour. Also meanwhile, gently poach (at simmer) the chicken breasts in the chicken broth. When chicken is done, remove from broth and shred, put back into the broth and set aside.
When all vegetables are tender, add whisked milk/flour mixture all at once and stir. Continue to simmer and stir. Mixture will color and thicken slightly, taste, adjusting seasoning. Add salt and pepper and taste. Add parsley Remove vegetarian portion then add the chicken taste and adjust again for flavor.
Makes 1-1/2 gallons of soup
Quantities of vegetables and choices are flexible. Have fun, this tastes really good and the vegetables are wonderful to eat this way. Even my picky son ate this soup.
This recipe was provided by Toby Colton from Milwaukee.