Creamy Vegetable Chowder Trial: Dairy-free, Gluten-free, Nut-free
Yes, I am posting a soup on the first of June. The clouds are stubbornly refusing to leave Seattle, which has left temperatures sadly below 70. Also, my husband has been sick, so I wanted to make some comfort food. My mom said that Creamy Vegetable Chowder from Taste of Home was good, so I wanted to give it a try.
I cut this recipe in half, which left some different ratios among the vegetables. To make it dairy-free, I used coconut creamer (1 (half-n-half) : 2 (coconut creamer) ratio, just because I didn’t want to leave 1/2 cup of it in the fridge). To make it gluten-free, I thickened it with cornstarch (1 (cornstarch) : 2 (flour) ratio).
In a dutch oven, cook the chopped bacon. When done, remove the bacon to a paper towel to drain. Add chopped onion, carrot, celery, and turnip to the drippings. Cook and stir until the onion is tender (little over 5 minutes).
Add broth, potato, sweet potato, salt, cayenne, bay leaf, Worcestershire sauce, and pepper sauce. Bring to a boil. Cover and simmer for about 20 minutes, or until potatoes are tender.
Mix coconut creamer with cornstarch. Add to the simmering liquid. Bring back to a boil, and cook until thickened. Stir in parsley. Discard bay leaf (unless your spice container has it shredded, like mine does. :P) Stir bacon back in, and serve. (or top servings with bacon)
Creamy Vegetable Chowder
Adapted from Taste of Home
Dairy-free, Gluten-free, Nut-free
- 1/2 pound sliced bacon, chopped
- 1 large onions, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 small turnip, chopped
- 1 cartons (32 ounces) chicken broth
- 1 medium sweet potato, peeled and chopped
- 1 large russet potato, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 bay leaves
- 1 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon hot pepper sauce
- 1 cup coconut creamer
- 2 Tablespoons cornstarch
- 2 Tablespoons dried parsley
In a dutch oven, cook bacon until crisp. Remove to paper towel. Add the chopped onion, carrots, celery, and turnip to the drippings, and cook until the onion is tender (about 5 minutes)
Add broth, potato, sweet potato, salt, cayenne, bay leaf, Worcestershire sauce, and hot pepper sauce. Bring to a boil, then cover and simmer for about 20 minutes, or until the potato is tender.
In a small bowl, combine coconut creamer with cornstarch. Add it to the soup, and stir to combine. Bring back to a boil, and cook for a couple of minutes until thickened. Add parsley and cooked bacon, and discard the bay leaf.
Makes 4 servings
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
I really liked this soup. I’m not a huge fan of spicy foods, but this had just enough kick to add flavor and clear your sinuses. My husband packed some leftovers for lunch, which he rarely does! Joseph just ate the broth and bacon, and his sister couldn’t be persuaded to touch it. Still, this will definitely make an appearance on our table again. The only change I might make would be to add more cornstarch to make it a bit thicker.