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potato-broccoli-chowder recipe

Date: 24 Feb 2000 14:00:54 EDT
From: Jeannette.Colgan@iss.dccc.edu
Message-Id: (E12O3a2-0007BO-00@quinoa.fatfree.com)

This is an excellent version of Cream-of-Potato Soup.  My whole
family loves it.  Serve it as a side or as the main dish with a
salad or garlic bread or WW croutons.

Potato Broccoli Chowder
1 lg onion, diced
1 green or red pepper, cut to 1/2 " dice  (optional - I don't use
3 - 4 carrots, 1/2 " dice
6 -8 potatoes, 1/2 - 3/4 " dice ( depending on how big you want the
3 Cups stock ( I use the potato cooking water)
1 cup rice milk (again I use potato cooking water)
1 16oz. pkg. broccoli cuts, thawed and drained   (or 1 bunch fresh;
heads chopped,             stalks peeled and chopped seperately from

Cook chopped potatoes until soft but not mushy, drain - reserving
cooking water.  Put 1/2 of the potatoes in a blender (in batches  if
necessary) with stock.  I put onions in blender also, to hide them
from my kids.  Put potato/stock puree into a large pot with the rest
of liquids.   If you haven't blended the onions, add them to the pot
now.  Also add carrots, peppers and chopped stalks of broccoli (if
using fresh broccoli).  Simmer 10 - 15 minutes.  Add the other half
of the cooked potatoes just before serving.  Thin with extra potato
liquid if necessary.  Season with salt, pepper and cayene or crushed
red pepper.  If you like things spicy, add the cayene/ red pepper
with carrots.

kwvegan vegan