Lisa was at the helm again tonight and chose to make this chowder from The Soup Bible. Pretty self-explanatory, just a nice chunky vegetable soup.

Chris says:

It must still be winter; so many soups!

Lisa says:

They definitely warm you up… I like the creaminess of this one.

Chris says:

Yep, and it was pretty easy to make, right?

Lisa says:

Uh, yeah… you were right here helping.

Chris says:

Yeah well I know that, and you know that, but the people out there reading this sure don’t.

Lisa says:

Riiight… the “people out there”… okay then — “Yes, this was a really easy recipe to make”.

Chris says:

…and it made a bunch — I bet I know what you’re having for lunch tomorrow!

Vegetable and Herb Chowder
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2 TB butter
1 onion, finely chopped
1 leek, finely sliced
1 celery stalk, diced
1 yellow or green bell pepper, seeded and diced
2 TB chopped fresh parsley
1 TB all-purpose flour
5 cups vegetable stock
12 ounces potatoes, diced
a few sprigs of fresh thyme or 1/2 tp dried thyme
1 bay leaf
1 cup young green beans, diagonally sliced
1/2 cup milk
salt and ground black pepper

Melt the butter in a heavy pan and add the onion, leek, celery, bell pepper and parsley. Cover and cook gently over low heat until the vegetables are soft.
Add the flour and stir until well blended. Gradually stir in the stock. Bring the mixture to a boil, stirring frequently.
Add the potatoes, thyme and bay leaf. Simmer, uncovered, for ten minutes.
Add the beans and simmer for a further 10-15 minutes until all the vegetables are tender.
Stir in the milk. Season with salt and pepper. Heat through. Before serving, discard the thyme stalks and bay leaf.

4 Servings