Wednesday, May 25, 2011
Roasted Vegetable chowder
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
1 4 ounce 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
1/3 cup white flour
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.