Garden Vegetarian Chowder

This vegetable chowder gets its body from diced potatoes and rutabaga, two root vegetables that break down just enough during simmering to thicken the broth naturally without any flour or roux. Evaporated milk stirred in at the end adds creaminess without the heaviness of heavy cream.

The vegetables go in at staggered times, which is how you get each one cooked properly. Carrots, onion, celery, green pepper, and garlic soften first. Then the potatoes and rutabaga get eight minutes to turn tender. Zucchini and corn go in last since they only need a few minutes and would turn to mush if added earlier.

A sprinkle of fresh dill on top at serving ties all those garden flavors together with a bright, herby note.

Chef Tips

• Dice all the root vegetables to a uniform size so they cook evenly. Bigger chunks of rutabaga will still be crunchy when the potatoes are done
• Don’t boil the chowder after adding the evaporated milk. High heat can cause it to curdle. Just heat it through gently
• Rutabaga can be tough to peel with a regular peeler. Use a sharp knife to cut away the waxy skin in slices
• This chowder thickens considerably as it sits. Add a splash of stock or milk when reheating leftovers

Variations

• Use vegetable stock instead of chicken stock to keep it fully vegetarian
• Swap rutabaga for turnip or parsnip if that’s what you have on hand
• Stir in a handful of fresh spinach in the last minute of cooking for extra greens