Vegetable Chowder

tracy2014 Season

Yield: 3 gallons


  • 10 ounce Butter
  • 10ea Onions (small diced)
  • 1 bunch Celery (small diced dice)
  • 1/2 each Butternut Squash (Small Dice)
  • 2x each Acorn Squash
  • 10ea Ears of corn, oven roasted and cut off cob
  • 2 Pounds Diced sausage, cooked and small diced
  • 1/2 cup Garlic (minced)
  • 1.5 Gallons Milk
  • 3 pounds Flour
  • 1/2 Gallon Corn stock
  • 10ea Idaho potatoes (Small Dice)
  • Salt to taste
  • 6oz Thyme, chopped
  • 1 teaspoon Cayenne Pepper


Melt butter in a large pot over medium heat. Add onions, celery, corn, squashes, and sausage stirring constantly until tender but not browned (8-1o minutes). Add garlic just until cooked. Singer flour to make a blonde roux. Slowly incorporate corn stock and milk. Bring to a simmer. Simmer for 10 minutes, or until flavorful. Add potatoes into the soup. When potatoes are cooked the soup is done. Adjust thickness of soup with more corn stock if needed. Season with salt; add cayenne pepper and thyme to finish.

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