What a great recipe with which to begin 2019! Versatile and oh-so-tasty, I made a variation on the spring “way,” utilizing some broccolini that was ready to go bad in the fridge and a sprinkling of frozen chopped dill.
The great thing about this chowder is that most of the ingredients are something many of us have on hand all the time! And even if you don’t, it’s eminently flexible. I didn’t have any shallots left after making the roasted veg for My Paris Kitchen and certainly wasn’t going back to the store for one shallot, so I added in some more onion and a bit more garlic to offset the loss. I also kept this all plant based and used a bit of plant milk to achieve a bit of creaminess along with a 1/2 teaspoon of liquid smoke to mimic the bacon I omitted.
I served it with a roasted broccoli and chopped apple salad with a tahini dressing. Yum! Good stuff and happy new year!