I made the yummiest vegetable chowder for dinner tonight. I forgot to take a picture. We ate it at my mom’s house, but I have leftovers and will post pictures tomorrow. It was so delicious, and creamy and perfect for fall.

Vegetable Chowder

1 onion, chopped
3 cloves garlic, chopped
2 stalks celery, chopped
12 medium mushrooms, sliced
2 generous tbsp vegan butter spread
3 tbsp flour
4 potatoes
2 cups frozen broccoli
2 cups frozen corn
3 cups vegetable broth
3 cups rice milk
Salt and Pepper to taste
Peel potatoes and cut into small pieces. Boil the potatoes in water for about 40 minutes or until fork tender. Saute mushrooms, onion, garlic, and celery in butter spread for about 5 minutes. Mix in flour and cook for about 4 minutes, then add rice milk and vegetable broth. Bring to a boil and add potatoes, corn, and broccoli. Add salt and pepper and simmer for about 15-20 minutes.

This will be a staple in my house this winter.