Dairy Free Vegetable Chowder

Dairy Free Vegetable Chowder

Everyone is still sick here but I have another soup success story to post. Both my older sons (8 and 6) chose a second bowl of chowder over eggs to complete their meal.

This is adapted from original revised Moosewood Cookbook.

1 Tbsp. margarine

2 C chopped onions(any of these dairy free chowders need really sharp, cry producing onions to counter the sweetness of the milk substitutes)

6 cloves garlic, crushed

2 tsp. salt

1/2 tsp. thyme

2 tsp.basil

1 medium potato, peeled and diced

3 medium stalks celery, diced

3 medium carrots, diced

2 C chopped broccoli (I used frozen)

2 C chopped cauliflower (again, I used frozen)

1/2 lb. mushrooms, chopped

2 cup corn (again frozen)

freshly ground black pepper

1 1/2 C water

4 cups hot water to mix with

1 1/4C Darifree potato milk powder

1 cup coconut milk

Melt the margarine in a dutch oven or other soup pot. Add onion, garlic, and spices.

Saute on medium about 5 minutes.

Add potato, celery,carrots, broccoli, and cauliflower. Saute for another 5 to 8 min. Add mushrooms and corn and a generous amount of black pepper. Saute another 8-10 min.

Add water and half of potato milk, cover and simmer 15 min.making sure potatoes are cooked through.

Add the rest of the potato milk and coconut milk. Remove from heat and rewarm just prior to serving.