Roasted Vegetable Chowder

Photo: Lorrie Perencevic

Ingredients

3 small zucchini, chopped small

1 sweet red bell pepper, chopped small

1 large yam, chopped small

2 stalks celery, chopped small

3 carrots, shredded

3 roma tomatoes, chopped small

3 white potatoes, chopped small

1 cup frozen yellow corn

1 cup frozen green beans, finely chopped

1 medium-sized sweet yellow onion, finely chopped

3 cloves freshly pressed garlic

4 ounces Italian sausage link

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon parsley

1/4 teaspoon dill weed

1 quart chicken broth

1 cup milk

cup white flour

Preparation

Pre-heat oven to 375 degrees

Combine all of the vegetables, olive oil, and seasonings, tossing to coat the vegetables thoroughly.

Place in 9x13 baking pan and roast uncovered in pre-heated oven for 45 minutes, stirring occasionally.

Remove casing from the sausage and brown the meat in a skillet until thoroughly cooked. Set aside until vegetables are finished roasting.

Add roasted vegetables, sausage, and chicken broth to a large pot and simmer together for 45 minutes to allow flavors to blend.

Mix flour thoroughly into the milk and stir into soup mixture. Bring to a gentle boil, then turn down to lowest simmer and allow to cook for another 15 minutes before serving.

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About

Chowders are a great way to use up extra vegetables, and many can be served either hot or chilled. This makes them a convenient warm weather dish as well as a comforting meal on a cold winter day. Roasting the vegetables beforehand gives this chowder a distinctive flavor that is sure to please. Serve with a crusty French bread or folded flat bread and enjoy! This chowder also freezes very well, so go ahead and split it into containers to pull out of the freezer on a busy day when you don't have time to cook something from scratch