Chowder (or up North it’s chowda) is a fish or vegetable stew. Traditionally it is made with a creamy, buttery base and thickened with crushed crackers; however I prefer to mash up some of the vegetables. And of course, I add cheese saving the saltines for crumbling on top.

Vegetable Chowder
2 Tbsp. butter
1 Tbsp. olive oil
1 onion, diced
2 chilies, diced
2 garlic cloves, minced
1 tsp. thyme leaves
1-2 bay leaves
1/2 c. flour, divided
6 c. vegetable stock
2 ribs celery, diced
2-3 large potatoes, diced
10-oz. bag frozen corn or 6 ears fresh
2 c. fat-free Half&Half
1 c. cheddar cheese, shredded
Salt and pepper to taste
Fresh herbs, chopped for garnish

Heat butter and olive oil in a large pot. Add onions, chilies and a pinch of salt and pepper. Cook on medium heat until onions are translucent.

Add garlic, thyme and bay leaves. Continue to cook until herbs and garlic are fragrant – about 5 minutes. Stir in 1/4 c. flour and cook for about 3 minutes.

Add vegetable stock, celery and potatoes. Bring up the heat until the liquid simmers, turn the heat to low and cook for 15 minutes.

Using a potato masher, mash about half the potatoes to help thicken the stew. Add corn and cook until the corn is hot.

Add the Half&Half. Toss the cheese with the remaining flour – this keeps the cheese from clumping – and add to the pot. Stir until the cheese melts. Taste and season with salt and pepper if needed.

Garnish with the leftover chopped celery leaves or chopped fresh herbs like parsley or chives.

The chowder serves 8 and is great for vegetarians. Adding a couple cups of diced cooked ham or chicken is an option for those who are not.

While it’s a meal all by itself, adding sandwiches or a side salad will spread this meal to feed 10-12.

Tips: if the chowder is too thick, add milk. To thicken further, add cornstarch to the cheese instead of flour.