Potato Vegetable Chowder

A classic New England-style chowder, that's packed with vegetables and satiating
beans.

Servings: 0

Author:

Cook Time
45 minutes

Total Time
45 minutes

Soup Main Course Chowder

American New England

potato soup creamy vegetable chowder creamy vegetable soup potato chowder potato vegetable chowder potato vegetable soup

Instructions

1 Add cashews & beans to 2 cups hot water in your blender. Leave to soak while you
start the rest.
2 In a Dutch oven, dry (or water) sauté onion and celery 5-10 minutes until
softened.
3 Add garlic, oregano, and thyme, and cook for a couple more minutes.
4 Stir in frozen vegetables, frozen cooked beans (or canned), pepper, water, and
bouillon powder. Bring to a simmer.
5 Reduce heat to medium low and simmer, mostly covered, for 15 minutes.
6 Meanwhile, blend cashews, beans, and soaking liquid for 1-2 minutes until
creamy. Keep aside for now.
7 Add frozen cubed potatoes to the Dutch oven, mostly cover, and bring the heat
back up towards a simmer, and cook 5 more minutes or until potatoes are tender.
8 Add cashew bean mixture and simmer gently, uncovered, 8-10 minutes until
thickened. While it's simmering, add salt to taste.
9 Serve with salt & pepper.