Sadly, the title doesn’t refer to plushie bowls of chowder (can you even get those?), but to the vegetarian chowder I made over the weekend — the recipe intro refers to the dish as ‘a cuddle in a bowl’. That’s a worthy description — this is a very hearty, comforting soup that is very easy to make.
One onion sautéed with a couple of sticks of celery (though I used the whole head so nothing would get wasted) and some chopped garlic, about 400g diced potato (a 40/60 mix of ordinary and sweet seems to work best), 800ml vegetable stock, 2 finely sliced leeks, 100g sweetcorn (the recipe says to use frozen, but for some reason that’s become next to impossible to find in my local area so I used a small tin’s worth instead) all simmered together for a good long time to get everything really well-cooked and soft, and 200ml whole milk added right at the end of the cooking time — this recipe gives very generous portions and is pretty filling, so it will most likely make for as good a winter dish as it does a summer dish.
One of the things I like about this recipe is that it doesn’t need blending at any point — only a gentle squishing with a potato masher at the end of the cooking time to break up the vegetables and help the potato starch thicken the soup a little. This makes for an interestingly varied texture.
I’m definitely putting vegetarian chowder on the semi-regular roster — I’ve a feeling much experimentation will be necessary to find out which thicknesses and ratios of ingredients work best 😉