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- 2 cups washed potatoes - diced
- 1 cup carrots - sliced
- 1 1/2 cup sweet potato - diced
- 1 cup swede - diced
- 1 cup parsnip - sliced
- 1 1/2 cup leeks - sliced
- 1 cup turnip - diced
- 2 cloves garlic , sliced
- 2 Tbls chives - dried or fresh
- 200 ml philadelphia light cooking cream
- 2 L vegetable stock
- 1 pinch salt & pepper or mix-up salt
Once all of the vegetables are sliced and diced, place all of them including the garlic and the chives into a large pot cover with stock. If you do not want to use vegetable stock you can change it to bacon stock or chicken stock.
Bring the pot to the boil, making sure that nothing sticks to the bottom of the pot. Turn the stove down, let the mixture simmer until all of the vegetable are cooked through.
Once the vegetables are cooked through stir through the cooking cream and season with some of the salt and pepper or mix-up salt (whatever you have available to you), stir thoroughly and taste, if you need to add more seasoning than do that.
Next you will need a blender.
Place mixture into blender in 2 or 3 lots and pulse 3 or 4 times. (Make sure you don’t purée the mixture, you still want to be able to see what is in it).
Once you have finished the whole lot of the mixture, your vegetable chowder is than ready to serve.
Optional – you may want to serve it with some freshly chopped herbs and a spoonful of sour cream.