Tonight’s fail-safe dinner plan: One pot. Two types of potatoes. Three cheers for chowder!
Chef's notes
Suggested adult serving: 3 cups; 1 apple
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
RECIPE TIPS
Unflavored Plant Milk: Plant milk is the term we use to describe the plant-based milk of your choice. Rice, oat, hemp, almond, and soy milk are all varieties of plant milk. Look for unsweetened, unflavored plant milks.
Arrowroot Powder: If arrowroot is unfamiliar or unavailable to you, you can substitute cornstarch or tapioca starch. If using cornstarch, be sure to boil the mixture for 1 minute to eliminate the starch taste. If using tapioca, double the quantity for similar thickening results.
Steps
1
Make the Chowder
Ingredients
36 fl oz unflavored plant milk (divided) (≈4 1⁄2 cups)
1 lb + 2 oz potatoes scrubbed & cut into medium dice (≈3 cups)
12 oz sweet potatoes scrubbed & cut into medium dice (≈2 1⁄4 cups)
12 oz frozen mixed vegetables (≈3 cups)
3⁄4 yellow onion chopped (≈3⁄4 cup)
1 1⁄2 dried bay leaves
3⁄4 teaspoon dried thyme
3⁄4 teaspoon dried dill
3 oz baby spinach (≈4 cups)
2 tablespoons arrowroot powder (or cornstarch)
freshly ground black pepper
sea salt
FOR SERVING
3 tablespoons scallions (optional) (white & green parts) sliced
3 apples, cored and sliced
In a stockpot over high heat, combine 4 1⁄4 cups plant milk, all potatoes, mixed vegetables, onions, bay leaf, thyme, and dill. Cover and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes.
Add spinach and cook until wilted, 1 to 2 minutes. In a small bowl, combine remaining plant milk and arrowroot.
Add to soup. Increase heat to high and bring to a boil; cook for 1 minute. Season with salt and pepper to taste. Remove and discard bay leaf.
Sprinkle with scallions, if desired, and serve alongside apples.
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