Greenmarket Vegetable Chowder
We developed this recipe one August afternoon in 2010 after shopping at the greenmarket. The vegetables were so beautiful and abundant that we bought much more than we needed. We decided to have a vegetarian dinner using every vegetable we bought. We served this chowder with a beautiful salad and some grilled peasant bread rubbed with garlic. It made a wonderful summer dinner celebrating the greenmarket. Adding Tofu is optional and adds a beautiful texture and protein. We prepare Japanese style tofu at our restaurants but use any tofu that
you enjoy.

When preparing this recipe remember each vegetable has a different cooking time. You want to make sure that they are all cooked to the desired doneness.

Ingredients:
2 tablespoons olive oil
1 medium diced Vidalia onion
1 cup medium diced Yukon Gold potatoes
3 cloves garlic peeled and sliced
4 sprigs thyme picked off of branches
1 bay leaf
2 sprigs chopped tarragon

Vegetables:
½ cup of broccoli florettes cut into small bite sized pieces
1 cup summer squash cut into medium dices
1 cup fresh corn cut off the cob
3 pieces of scallion, cleaned and chopped
½ cup current tomatoes or cherry tomatoes
1 pint of Half and Half
Tofu - gently warm tofu and place at bottom of the bowl before serving

Method:
In a medium size straight sided sauté pan (rondeau) heat olive oil on medium/ high heat. Add Vidalia onion, potatoes, bay leaf and thyme. Sweet for approximately 15 minutes on medium heat with a pinch of salt until onions are translucent. Add cauliflower, continue to sweet for another 6 minutes with lid on, then add squash and cook for 4 more minutes. Add corn, broccoli, tomatoes, Half & Half, tarragon and scallions. Bring to a boil and then to a simmer for two minutes. Season with salt and white pepper to taste. If you enjoy tarragon, basil or dill those herbs work as well. * Trader Joe’s sells a good quality tofu and it’s organic. Select the package with the most recent expiration date.