Hearty Veggie Chowder

Hearty Veggie Chowder

I found the recipe in Family Circle magazine,  which I subscribe passionately. The recipe calls for Slow cooker, which I don't use, and I reworked the recipe to make without slow cooker. It's the exceptionally delicious soup and quite healthy and fulfilling. Don't forget, I live in Minnesota, where winter is long and sometimes quite cold. Definetely veggie chowder is a very conforting food this time of year.

Make 6 servings.

2 tablespoons olive oil
1 large leek (white and light green parts only), cleaned and thinly sliced
1 lb peeld and diced diced butternut squash
1/2 lb parsnips, peeled and diced
1/2 lb carrots, peeled and sliced
1/3 cup QUICK barley
2 cloves garlic, minced
1 box (32oz) vegetable broth
1 can (14.5oz) diced tomatoes
1 cup frozen corn, thawed
1/2 cup heavy cream
1/4 cup chopped parsley
salt and pepper to taste
1/8 teaspoon cayenne pepper

Pour olive oil in a big pot and heat until hot. Place sliced leek there and cook and stir until leek is very soft 5-7 minutes. Add squash, parsnips, carrots and 3 cups of water. Cover and simmer 10-15 minutes, until squash is soft. Add barley, garlic, tomatoes and vegetable broth and simmer more 8-10 minutes. Taste for salt and pepper. Definetely you will need to add salt and pepper. Add corn, heavy cream, and parsley. Simmer more 5-7 minutes and add cayenne pepper. Stir and check for salt and pepper again.  Chowder is ready and might be served. But the best thing to serve in 1-2 hours when flavors are developed.