20 min active20 min total3 servings

Veggie Chowder with Sourdough Croutons

Dig into a big bowl of creamy chowder, thick with silky mushrooms and summer veggies. Top it off with buttery croutons and plenty of pepper and chives.

Ingredients Included

  • Sweet potato
  • Beech mushrooms
  • Broccoli florets
  • Chives
  • Chopped onion and fennel
  • Roux
  • Vegetable stock
  • Cream
  • Diced sourdough bread

You'll Need

  • Unsalted butter
  • Salt and freshly ground pepper
Allergen Note: Contains milk, wheat.

Step 1

Cut the sweet potato into bite-size pieces. Cut or tear the mushrooms into bite-size pieces. Set out the broccoli florets. Chop a handful of chives.

Step 2

In a pot over medium heat, melt 1 tablespoon butter. Add the chopped onion and fennel and sauté until soft, about 5 minutes. Add the roux, breaking it up with a spoon, and stir until melted, 1 minute. Slowly whisk in the vegetable stock and bring to a simmer.

Step 3

Add the sweet potato and simmer until nearly tender, 5 minutes. Add the mushrooms and cook until silky, 3 minutes. Add the broccoli last and cook until bright green, 2 minutes. Stir in ½ cup cream and season with 1 teaspoon salt. Remove from the heat.

Step 4

Meanwhile, in a frying pan over medium-high heat, melt 2 tablespoons butter. Add the sourdough, sprinkle lightly with salt, and toast until golden but soft and chewy, 5 minutes.

Step 5

Ladle the veggie chowder into bowls and top with the chives and croutons. Grind with pepper and serve warm.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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