Rain, wind, cold… Bring on the soups, stews and chilis! It’s definitely the season, and what’s better than coming home at the end of the day to house filled with the deliciously warming smells of a crock pot chowder? Following is one of our absolute favorites, what we call the Harvest Chowder of Love.
1 C chopped leeks
1 C chopped yellow onions (finely diced)
1 C chopped celery (finely diced)
1 C peeled chopped carrots (finely diced)
Salt & ground black pepper
3 bay leaves
1-2 T chopped fresh thyme
1lb white potatoes peeled and diced or any type gourd/squash
1-2 C water
3 C cashew cream (1 part water, 1 part cashew, blended until creamy)
2 T finely chopped parsley (or Rosemary!)
½ C olive oil
In pot over medium heat combine leeks, onions, celery and carrots, sauté for 2 minutes. Season with salt and pepper, add bay leaves and thyme. Add potatoes and stir in water. Bring to boil and reduce to simmer. Simmer until potatoes are fork-tender. Add cashew cream, stir in parsley. Season with more salt and pepper if needed. OR cook all ingredients in a crock pot on low for 4+ hours. Optional: cream instead of cashew cream and butter instead of olive oil, and top with crispy bacon bits.
More of our favorite garden recipes can be found in the recipe section of our book Urban Bounty.