I was in the mood for soup and fortunately had some vegetables that had to be eaten today or else.
You can use whatever vegetables you have ready or whatever you prefer. Sorry for the absence of
precise measurements, but I never measure ingredients.
I started with finely diced mirepoix: Onion Celery Carrot I sauteed these in my poshest extra virgin
olive oil till soft. I then added: Roasted garlic Zucchini and yellow squash Finely shredded cabbage
Sweet corn (mine had been roasted) I let those sautee for a few minutes, seasoning mid-way with
salt, pepper, cayenne, fresh thyme, and fresh parsley. I then added Two tablespoons of whole wheat
flour* to thicken the chowder. Once everything was soft-ish, I added enough Soy milk to cover
everything. I covered, brought to simmer, then uncovered till done. It's done when it's thick enough
for your tastes.
It also would be good with diced potatoes. I did also add a roasted, peeled, and de-seeded poblano
pepper, but I don't think I'd do that again (waste of a good pepper, imo).
I served it with cornbread (no eggs or milk).
*-use about one tablespoon per two cups of soymilk.