ne of my favorite recipes, this wonderful vegetable chowder is warm, filling and comforting while remaining fresh at the same time. It’s easy to put together; making the roux for the creamy sauce isn’t difficult. A roux is a mixture of fat and flour, typically in a 1:1 ratio. I like to use butter for this recipe because it adds another layer of flavor to the chowder.
I often have broccoli and cauliflower from my garden stashed away in the freezer, so I love using that if I don’t have access to fresh. You can use fresh or frozen broccoli and cauliflower here. I’ve used both, and it turns out beautifully either way.