This chowder gives you creative power over your meal. Use vegetables that are in season and try to focus on vegetables of all colors – eat the rainbow.
For my stew, I used items I picked up that day from the local farm stand. I made good use of the leafy green tops from beets, celery and turnip, and I used 2 ears of freshly shucked corn. I made it creamy using almond milk but you can use any milk of choice, just remember to limit dairy products if you’re concentrating on lowering inflammation.
I used:
- 1 lg. onion
- 1 lg clove elephant garlic (you can use 3-4 regular cloves)
- 2 medium potatoes with skin
- 1 large Turnip
- 1 large Carrot
- 3 stalks Celery
- 1 Green or red pepper
- 1 large Zucchini
- 2 ears of Corn – husked and steamed for 5 minutes then cut off the cob
- 1 can of Black beans, rinsed and drained
- 1″ Fresh ginger, peeled and minced
- Leafy greens added last, try kale, spinach, collards, cabbage, Swiss chard – I used celery leaves, beet greens and turnip greens – about 4 cups total
- Cumin, gray sea salt, black pepper, paprika – roughly 1/2 – 1 teaspoon each
Cut all veggies into large dice.
Sauté the onion, garlic and celery in oil of choice. Add about 4-6 cups of water and add potatoes, turnip, carrots, bring up to a simmer and cook for about 20 minutes. Add green peppers, zucchini and spices, simmer 15 minutes. Add leafy greens and almond milk – simmer 10-15 minutes longer. Enjoy!
When you make your vegetable chowder using different ingredients, just cook them in order of denser veggies first and lighter quicker cooking veggies last; the trick is to keep all nutrients in tact by cooking slow and low and for just the right amount of time depending on the item. As the fall squash becomes available, be sure to use those as they are full of fiber and dense nutrients.
No rules except fresh in season veggies!
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