Forks over Knives Lotsa Vegetable Chowder Recipe

Forks over Knives Lotsa Vegetable Chowder Recipe

I love soup even in the summer. This one was really good and really easy. Had to share. Unfortunately I realized I can’t eat meats regularly and have a normal digestive tract. I’m back to more plant based.


8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks

½ small onion, peeled and chopped

3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved

2 medium carrots, peeled and diced

2 stalks of celery, chopped

¼ cup chopped red bell pepper

1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about ½ pound)

1 clove garlic, peeled and minced

2 tablespoons chopped thyme

⅛ teaspoon white pepper

2 teaspoons ground cumin

3 tablespoons chopped dill

Salt to taste


In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.

Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.

Find this recipe and more in the Forks Over Knives Recipe App.

2 thoughts on “Forks over Knives Lotsa Vegetable Chowder Recipe

  1. I am really loving the theme/design of your site. Do you ever run into any
    internet browser compatibility problems? A
    couple of my blog visitors have complained about my blog not
    working correctly in Explorer but looks great in Firefox.
    Do you have any tips to help fix this issue?

Leave a Reply

Verified by MonsterInsights