Summer Vegetable Chowder, a delicious way to use up fresh Summer Vegetables.
I can’t believe I’m writing a blog post about using up vegetables this early in our Colorado growing season. Hot temperatures arrived early this year bringing with it produce we don’t normally see until July. So, vegetable preparation and consumption is officially in full swing in our kitchen. You see, we joined a CSA this year.
What’s a CSA? It stands for Community Supported Agriculture.
Basically farmers and consumers unite to grow produce. There are many CSA Farm memberships available here in Colorado. I paid Monroe Organic Farms a fee to become a member of the farm. They are located about 75 miles northeast of Denver near the town of Kersey. They have an excellent reputation and deliver to a drop location right here in Highlands Ranch.
Once a week I receive a shipment of exceptional vine ripened, freshly picked produce. Community Supported Agriculture (CSA) brings the farmer back into the community and I love being a part of helping to keep small family farms in business.
This last week I made a Summer Vegetable Chowder and I swear I’ve never tasted a better vegetable soup. There’s something to be said for fresh picked fare. Really nothing unique about the recipe, except that I snuck in a jalapeno pepper. Any ingredient with an asterisk came from Monroe Farms. Let’s take a look:
Use whatever fresh Summer vegetables you have on hand to make this summer soup.
- 1 Tablespoon Olive oil
- sweet onion chopped
- 1 clove Garlic peeled and minced
- 3 medium Carrots sliced
- 8 cups Chicken broth
- 3 medium Potatoes washed and cubed
- 1 medium Buncbh of broccoli trimmed and chopped
- 1 Cup corn kernels
- 1/4 Cup Parsley cleaned and chopped
- 1 Jalapeno seeded and deveined, chopped
- 2 Tablespoons Flour
- 2 Tablespoons Water
- 1 Cup Half and half
- 2 Tablespoons Unsalted butter
- salt and fresh ground pepper
In a soup pot, heat olive oil until shimmering. Add onion and saute until tender. Add garlic and stir until fragrant. Add sliced carrots and saute until tender. Add chicken broth, potatoes, broccoli, corn, parsley and jalapeno and simmer on low until potatoes are tender. About 15 minutes.
Meanwhile, in a small bowl place flour. Add water and mix into a thick roux. Add to the soup and simmer to thicken. Add cream and heat. Stir in butter, season with salt and pepper and serve.
Summer Vegetable Chowder…It’s What’s for Dinner.