My husband is a lover of Sam Adams beer, the New England Patriots (football), the Boston Red Sox (baseball), and a sort of soup item he affectionately refers to as “Chowdah.”
Chowdah, or chowder as the rest of the world calls it, is a thick potato soup from the New England states that is usually filled with small potato chunks, bacon, and clams. And, it’s thick. Apparently, the thickness is how you know it’s good and all New England-y.
Apart from chowder, my husband hates soup. He’ll eat it… while cringing. True story.
But, if I make it thick – he’ll eat it, especially if it includes potatoes.
The November stop along our road trip is in Colorado. We’ll be spending some time in/near Fort Collins, Boulder, Denver, Pueblo, Colorado Springs, and maybe one other place. I’m really looking forward to this stop; Colorado is supposed to be beautiful and includes some of the top outdoor adventure possibilities in the United States. But – Colorado in November? There will be snow. It will be cold. Cold weather = soup. I told this to my husband and quickly added, “But I can put some potatoes in it.” No complaints.
I got started early by making this. And, it was good.
Essentially the way I made this was by throwing EVERYTHING in the crockpot and blending, partially because of the consistency that it provided and partially due to a more uniformed taste. But, if you’d prefer not to blend the whole thing, just cook everything in the crockpot (except for the sausage) – blend it, then stir in the sausage, place in a large saucepan over medium heat on the stove, and heat through.
Almost Boston Chowdah
1.5 pounds (thin-skinned) potatoes, cut into 1″ cubes
1 head cauliflower, leaves removed and chopped
1/4 cup sweet onion, mindd
1 teaspoon mild-flavored oil
1 link Tofurkey Italian Sausage, finely chopped
4 ounces (vegan) cream cheese
2 and 1/2 cups water
2 cups “milk”
salt and pepper, to taste
Directions: Place small skillet over medium heat, add oil and onion and sauté until tender. Remove from heat and add to crockpot, along with potatoes, cauliflower, cream cheese, water, milk, sausage, and salt and pepper. Cook on low for 4 hours – or until potatoes are fork tender. Turn off heat, remove lid, and allow to cool. If you have a super massive blender – pour the ingredients from the crockpot into the blender and *blend until smooth. If not, blend in batches. Pour blended soup either back into crock pot or into a large-ish saucepan and heat through.
Makes: 4 servings