Garden Chowder

Garden Chowder

This chowder has the wonderful creaminess of the New England clam chowder I remember eating in my childhood, but without the seafood!


  • 1 teaspoon dried Italian herbs
  • 2 tablespoons whole-wheat pastry flour
  • 2 tablespoons nutritional yeast
  • 1 cup non-dairy milk
  • 1 cup water or vegetable broth
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup peeled and diced carrot
  • 1 cup peeled and diced sweet potato
  • 1 cup frozen yellow corn
  • 1 cup chopped fresh spinach
  • 1 tablespoon ketchup
  1. Whisk together the herbs, flour, yeast, milk, water, and nutmeg in a saucepan. Add the carrots, sweet potato and corn; partially cover and bring to a boil.
  2. Once boiling, stir in the spinach; partially cover once more and cook over medium heat for 7 minutes, until the spinach is wilted and the other veggies are tender.
  3. Remove from heat and stir in the ketchup.

We love eating this with biscuits or a slice of cornbread!

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