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Fall Vegetable Chowder with Garlic-and-Herb-Buttered Toast

 

Perfect for chilly fall days, this thick and creamy harvest veggie chowder is sure to warm your soul.

 

 

Prep Time 20 mins prep  •  40 mins cooking time  •  1 hour total

 

Serving Amount Serves 4 to 6

 

Dish Type Lunch/Dinner

 

 

  Creamy Butternut Squash Soup

 

 

Ingredients:

 

Chowder:

  • 4 slices bacon, diced
  • 3 tbsp Organic Meadow Cultured Unsalted Butter
  • 2 stalks celery, diced
  • 2 leeks, thinly sliced (white and light green parts only)
  • 1 red bell pepper, diced
  • 2 sprigs fresh thyme
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 3 cups Organic Meadow Whole Milk
  • 1 cup Organic Meadow Whipping Cream
  • 1 large carrot, diced
  • 2 cups small cauliflower florets
  • 2 cups diced potatoes
  • 2 bay leaves
  • 1 tsp Old Bay seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper

Toasts:

  • 1/3 cup Organic Meadow Cultured Unsalted Butter
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp finely chopped fresh chives
  • 2 tbsp finely chopped fresh parsley
  • 1/2 tsp dried oregano
  • 8 slices multigrain sourdough bread (about 1/2-inch thick)

 

 

Instructions:

 

1. Chowder: In large heavy-bottomed saucepan set over mediumlow

heat, cook bacon, flipping occasionally, for 5 to 8 minutes or

until fat renders and becomes crispy around edges. Transfer to

paper towel–lined plate to drain. Remove all but 1 tbsp bacon fat

from saucepan.

 

2. Set saucepan over medium heat and add butter. Add celery,

leeks, red pepper, thyme and garlic; cook, stirring occasionally,

for 3 to 5 minutes or until starting to soften. Sprinkle flour over

top. Cook, stirring occasionally, for 2 to 3 minutes.

 

3. Slowly whisk in broth while bringing to a boil. Stir in milk and

cream; bring back to a boil. Stir in carrot, cauliflower, potatoes,

bay leaves, Old Bay seasoning, salt and pepper. Reduce heat to

a simmer; cook, stirring occasionally, for 15 to 18 minutes or

until vegetables are tender. Remove bay leaves and thyme

sprigs.

 

4. Toasts: Preheat broiler.

 

5. In small saucepan over medium heat, melt butter. Add garlic,

salt, pepper and garlic powder; stir until butter melts and

mixture is combined. Remove from heat and stir in chives,

parsley and oregano.

 

6. Just before serving chowder, arrange sourdough on foil-lined

baking sheet.

 

7. Broil, turning once, for 2 to 4 minutes or until golden brown and

toasted. Brush with melted herb butter.

 

8. Serve chowder topped with reserved bacon and toasts on the

side.

 

Tip: Change up chowder by substituting or adding your favorite fall

veggies. Think: diced squash, halved Brussels sprouts and/or thinly

sliced kale.

 

 

 

 

Product Used:

 

 

 

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