Winter Vegetable Chowder

Mmmm, I found this recipe in the March Good Housekeeping magazine and shared it with my Mom. She made it last week and it was yummy, so I made it today, mmmm. If you want to see the original recipe without my modifications you can find it here.

I chopped the leeks and celery and put the parsnips in the food processor. Anything I don’t like in chunks (like carrots) ends up in the food processor.

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All mixed together getting soft in the pot:

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Cut-up butternut squash and potatoes (the store didn’t have red potatoes so I used Yukon Gold, and I keep the skins on because that’s where the nutrition is):

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Mmmm, leeks, celery & parsnips are soft:

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and ready for the rest of the ingredients:

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And while this was cooking, I decided to make chocolate pudding for dinner:

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The powder from the box:

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The soy milk mixed in and now for the stirring and waiting for the boiling:

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Stirring and waiting. . .

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I actually washed up the dishes while waiting for this to boil. I don’t stir it the whole time! Dishes were done and still no boiling. So I decided to photograph the bowls I use for the pudding. I couldn’t get a good photo of the bowls themselves, except for the bottom. They’re some old Hall bowls I bought at a flea market when I was collecting Hall china.

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Finally! It’s boiling!

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And cooling in the bowls:

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Mmmm, I love Saturday night dinners!