Great Non-Meat Grilling and Sides
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Chowder with Roasted Broccoli and Corn
Bring all the hostages home.
Chowder with Roasted Broccoli and Corn
#soup #chowder #vegan #broccoli #corn
Serves 4
4 tablespoons olive oil, divided
1 medium onion, chopped
4 garlic cloves, chopped
¼ teaspoon nutmeg
4 sprigs of fresh thyme, leaves removed or ½ teaspoon dried
2 tablespoons flour
4 cups almond milk or other non-dairy milk
4 potatoes with skin, diced
2 cups broccoli, cut into small florets
2 ear of corn
Kosher salt to taste
Freshly ground pepper to taste
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Preheat oven to 375F. Line a sheet pan with parchment paper.
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Place broccoli in an even layer on the pan. Add 2 ear of corn, detasseled. Drizzle broccoli and corn with 2 tablespoons olive oil and 1 teaspoon salt and several grinds of pepper. Bake until broccoli is fork tender and corn is slightly browned. This should take about 20-25 minutes. The corn may take longer to be slightly browned. Remove from oven and reserve. When corn is slightly cooled, cut off the kernels from each ear. An easy and finger safe method is to cut one row off the corn lengthwise. The resting that part on the cutting board, cuts rows off while the corn is safely flat on the cut edge. Keep turning as you cut. This method (from a chef friend of mine) keeps the corn flat and stable as you cut. Don’t throw away the cob but save it in a freezer back for the net time you make stock.
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In a medium soup pan over medium heat, add 2 tablespoons olive oil. Add onion, garlic and a dash of salt. Cook until onions are translucent.
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Add nutmeg, thyme and flour. Stir continuously until the flour is absorbed by the oil.
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Add milk, stirring continuously. Bring to a simmer.
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Add potatoes, stirring occasionally until potatoes are for tender, about ½ hour.
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Add broccoli and corn to the soup pan. Stir. Taste and adjust seasoning.
Expandthetable suggestions
Cheesy: Grate some cheddar or Swiss cheese on top of each bowl of soup. The soup is now vegetarian and not vegan.
Add some heat: Drizzle Tabasco or chili sauce on top of each bowl of soup.
Adapted from Michael Symon’s Fix It With Food.
Foodie Lit
A main setting in The Color of Cold and Ice is an eccentric Coffee Shop that is a place of healing as well as delicious food. The strong characters and compelling plot are presented with an imaginative writing style that is influenced by author Jerri Shlenker’s background in art. Many of the characters change course in their lives because of a dream or a compelling intuition about what path is the best one to take, despite difficulties or obstacles. This is not the first book of Jerri’s that I have read—she is a writer whose books are wonderful to read and I am a fan! This would be a terrific book club choice.
This is a busy holiday time with Memorial Day on Monday and Shavuot occurring next week. The chowder is a perfect soup adding to grilled foods on Memorial Day and to the traditional non-meat meals for Shavuot. This chowder is a modification of the traditional chowder with the addition of roasting both the broccoli and the corn, adding a nice toasty flavor. The use of almond milk makes this chowder vegan and makes it easier to prep ahead and freeze. The taste is absolutely incredible, creamy and thick with a wonderful marriage of potatoes, corn and broccoli. You’ll forget it’s healthy!
