White Chowder Soup
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White Chowder Soup
As it turns out, Loaded Mashed Potatoes turns into an excellent White Chowder Soup when you (perhaps accidentally) add extra water. Just another example of how accidents are great opportunities for new discoveries. As noted in the recipe for Loaded Mashed Potatoes, this soup will be not white, but a lovely pink, if you include beets.
Ingredients:
- Soup Base (ingredients for Mashed Potatoes): Potatoes, Carrots, Beets, Onions, Celery, Jalapeño (see Note on Jalapeño)
- Noodles: Zoodles, Badoodles, Spaghetti
- Select Steamed Vegetables: Broccoli, Cauliflower, Asparagus, Green Beans, Cabbage, Mushrooms
- Select Fresh Vegetables: Tomatoes, Bell Peppers, Green Onions, Chives, Hot Peppers, Garlic (minced)
- Salt
- Walnuts, fresh or toasted (see Toasting Walnuts)
Instructions:
Prepare the soup base using the recipe for Loaded Mashed Potatoes. While it boils, chop additional vegetables for steaming into small (bite-size) pieces and add to a large sauté pan with a little water. Add the uncooked noodles (Zoodles or Badoodles) to the sautéing vegetables and steam-cook until the vegetables are soft, as you would with Vegetable Stir-Fry: Hash. (Spaghetti would need to be steamed separately since it takes longer to cook.) While everything is cooking is a good time to also dice up and prepare your fresh vegetables.
When the potato mixture is done, mash and whisk it into the cooking water to make a creamy broth, adding water as needed for the soup. Stir in the sautéed vegetables and noodles, and salt to taste. Serve with your choice of fresh vegetables and walnuts.