Hearty Vegetable Chowder Recipe

Hearty Vegetable Chowder Recipe

Prep: 15 minutes
Cook: 40 minutes
Makes: 4 servings

  • 2 tbsp. Rosemary Olive Oil
  • 1 cup onion, chopped
  • 5 cups cabbage, chopped
  • 4 cloves garlic, finely chopped
  • 1 cup potato, chopped
  • 2 cups white turnip, peeled and chopped
  • ½ cup carrot, chopped
  • 1 cup corn, fresh or frozen
  • 1 ½ cups fennel bulbs, chopped
  • 1 cup tomatoes, chopped
  • 3 cups vegetable stock
  • 3 cups milk
  • 1 tsp. each of thyme, basil, oregano, salt, pepper
  • 2 tbsp. fresh parsley, chopped

Heat the rosemary oil in a large stockpot over high heat. Add the onions and cabbage and cook for 2 -3 minutes.  Add the garlic, potato, turnip, carrots, corn, fennel and tomatoes. Cook for another 2-3 minutes and then add the stock and milk.

Bring to a simmer over medium heat and add the herbs. Simmer for 30 minutes or until all vegetables are tender.

Add salt and pepper to taste. Serve topped with fresh parsley.

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