Autumn Chowder - Vegetarian Soup Recipe

This recipe (and variations of it) have been passed down through my family for many years.

Since I've never had exact measurements, I will teach it to you, the way it was taught to me! Keep in mind, this soup is nearly impossible to mess up. And be free with it, add your own variations or eat as is!

Magick Tip: When cooking soup, stir clockwise to ADD intentions.

For example, "Friends are coming to enjoy this meal, happiness, friendship, and connection, they will feel".

Stir counter clockwise to REMOVE things.

For example, "My family is not well, but better they will feel with this taste and smell".

About 5 peeled & chopped White Potatoes

3-5 coves of chopped Garlic

1 chopped White Onion

2 cans of Northern White Beans or Chick Peas

2 cans of corn

2 large chopped Carrots

Half a block of Sharp Cheddar Cheese, grated (about 6 oz)

Milk or Plant Milk

Water

Salt & Pepper

Lots of Dill weed

Sour Cream

3 Tablespoons of Butter

Melt butter in the bottom of a large pot. Saute chopped onion and garlic until soft and transparent.

Fill the pot 2/3 full of water and add the chopped potatoes and carrots. Cover and let cook until soft.

Add white beans, corn, and about 1/3 milk. Add cheese over low heat. Do not let boil after the cheese has been added.

I personally like to add half a container of sour cream, but my mother preferred just a dallop of sour cream on the top of the soup, after serving. The choice is yours.

Add salt and pepper to taste. And lots of dill weed.

Cover and let simmer for at least 20 minutes.

For thicker soup, add about 3 tablespoons of cream of tartar or flour when the cold milk is added. Stir first with the cold milk, before adding to the soup. Place soup on medium heat, stirring ocassionally. Do not let boil. It should start thickening after 5-10 minutes.

Fun additional options, broccoli, jalepenos, crushed red pepper...endless options!

Serve hot, garnish with a dallop of sour cream and fresh dill, rosemary, or basil.