Wholesome Creamy Vegetable Chowder
Serves 4 to 6
  • 2½ tablespoons butter (20 grams)
  • 1 medium onion, peeled and diced
  • 2 tablespoons flour
  • 3 cups low-sodium vegetable stock
  • 2 medium starchy potatoes, peeled and diced (I used Russet)
  • 1 carrot, peeled and diced
  • 200 grams mushrooms, sliced
  • 2 bay leaves
  • 1 cup corn kernels (about 200 to 250 grams)
  • 1 cup heavy cream
  • ¼ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  1. Melt butter in a large pot over medium-low heat. Add in the diced onion and sauté for 3 to 5 minutes until onion is soft and translucent, stirring frequently.
  2. Turn the heat down to low and add in the flour, stirring constantly for 2 to 3 minutes to form a paste and to cook off the floury taste. Add in the vegetable stock gradually, stirring all the time to prevent lumps from forming.
  3. Once all the stock has been added, turn up the heat and add in potatoes, carrot, mushrooms and bay leaves. Cover and bring to a boil. Turn the heat down to a simmer and simmer for 30 minutes until the vegetables are cooked, stirring occasionally.
  4. Remove the bay leaves and add in corn, cream and Parmesan. Bring to a simmer, season with salt and freshly ground black pepper and serve (if only I have some crusty bread!)
Recipe by Foodie Baker at https://www.foodiebaker.com/wholesome-creamy-vegetable-chowder/