For many years a cold weather favorite for the monks was Country “Chicken” Buttermilk Soup. It was a thick and hearty soup full of dairy and wheat. The soup vegetables were carrots, peas, corn, and potatoes. It contained the veggies I grew up on.
Over the years tastes changed and nutritional awareness increased. There was not the same enthusiasm for dairy, wheat, and carbs. Country “Chicken” Buttermilk Soup appeared less frequently on the menu. Still, there was the draw to a thick and nourishing soup on a cold night.
Recently, I was in the process of enjoyment while making and eating a new soup. It was thick, nourishing, and warming on a cold night. After I finished my second bowl I realized I was eating a dairy- and gluten-free version of Country “Chicken” Buttermilk Soup. The process of enjoyment continued with this realization and now there was also a touch of delight at meeting an old friend with a new name.
I hope you enjoy Jackfruit Chowder!
--from Darshana Thacker, forksoverknives.com
Makes 12 cups
- 1 lb. potatoes chopped (2 1/2 cups)
- 1 large yellow onion, finely chopped (2 cups)
- 10-12 cloves of garlic, minced
- 6 cups of veggie broth or water
- 8 ounces of butternut squash, cut into 1-inch cubes (2 cups)
- 5 ounces of trumpet mushrooms, cut into 1/2-inch pieces (1 3/4 cups)
- 1 red pepper, seeded and cut into 1/2-inch pieces (1 cup)
- 1 carrot, cut into 1/2-inch pieces (1 cup)
- 1 cup of green beans, cut into 1/2-inch pieces (could also use 1 cup of peas)
- 1/4 cup chopped fresh parsley
- 1 Tbsp. chopped fresh thyme
- 1 cup of plant-based milk (unsweetened and unflavored)
- 1/4 cup oat flour
- 1 14-oz. can of green jackfruit, rinsed, rained and cut into 1-inch pieces (can be found at most natural foods markets)
- 1 medium zucchini, cut into 1/2-inch pieces (1 cup)
- sea salt to taste
- red pepper flakes (optional)
1. In a large pot combine potatoes, onions, garlic and 1 cup of the broth. Cover and cook over medium heat for 10 minutes or until vegetables are tender, adding water 1 to 2 Tbsp. at a time as needed to prevent sticking. You can omit broth and saute in 1 Tbsp. of coconut oil if you wish.
2. Add the remaining 5-6 cups of broth and the next seven ingredients (through thyme). Cook 10-15 minutes more or until vegetables are tender.
3. In a small bowl whisk together milk and oat flour. Add milk mixture, jackfruit and zucchini to the pot. Bring the chowder to boiling; reduce heat. Simmer about 10 minutes more or until chowder thickens. Season with salt. If desired sprinkle with red pepper flakes before serving.